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Coulee Region Cooks




Yield: 2 quarts

2 cups diced yellow peppers

2 cups diced red or green peppers

1 cup chopped celery (sub cilantro stems for southwest flavors)

1 yellow onion (chopped)

10 serrano peppers (cleaned,seeded & diced)

2 large carrots diced

Step 1 Place ingredients into a large vessel with a lid. * add 1/2 cup table salt & enough water to cover mixture Cover and place in cooler for 2 DAYS

Step 2 Drain and rinse with cold water one time

Step 3 Add

1 Tbsp dry oregano flake

1 Tbsp dry basil

1 Tbsp red pepper flake

2 cloves chopped garlic

1 cup olive oil (NOTE: A half cup can be added to prevent stiffened oil during refrigeration)

1 cup white vinegar

1 cup chopped green olives with pimentos

Step 4 Mix thoroughly & place in cooler (covered) for two more days Enjoy over sandwiches, on crackers or even with a spoon!!!!

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