- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices
- 3 cloves garlic, sliced
- 1/2 cup thinly sliced onions
- 3/4 teaspoons salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
- Combine the peppers, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.