The recipe yield is:
8 Serving
Info:
The recipe calls for 2 - 6 chili peppers depending on
the heat of the pepper and your taste.
Stem the peppers and coarsely chop (include the
seeds). Place peppers, salt, olive oil and vinegar in
a 1 pint jar with tight fitting lid. Cover, shake well
and refrigerate. From The Gazette, 91/02/13.
Note:
Sauces