Fiery Pepper Medley

A zesty combination of fresh Serrano peppers, garlic, and olives marinated in a flavorful blend of herbs and oils.

Ingredients

1	pound Fresh Serrano Peppers (about 40 peppers)
	2-3 Bulbs Garlic (about 20 cloves)
4	4 Celery Stalks
1⁄2	tablespoon Oregano (dried)
1 1⁄2	cups 1.5 cups Canola Oil
1 1⁄2	cups 1.5 cups Vinegar (white, cider or combo)
6	cups 6 cups Water
1⁄2	cup Kosher Salt
1⁄4	teaspoon Salt
1⁄4	teaspoon Black Pepper (ground)

Instructions

• 1. Begin by rinsing the fresh Serrano peppers and cutting them into slices about 1/4 inch thick, discarding the stems. Dice the celery into small pieces. In a large non-metal bowl, dissolve 1/2 cup of Kosher salt in 2 cups of warm water. Add the peppers and celery to the salted water, ensuring the peppers are fully covered. Refrigerate the mixture overnight.
  2. The next day, rinse and drain the peppers from the brine. Chop the garlic into pieces about 1/4 inch in size, slice the olives, and combine them with the peppers in the large bowl. Season the mixture with oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Drizzle about 1/4 cup of oil over the mixture and stir well to combine. Transfer the fiery medley into jars, filling them halfway with oil, and then top the jars off with vinegar until the liquid reaches the level of the peppers.
  3. Allow the pepper medley to sit for 2-3 days before serving, remembering to stir or gently shake occasionally. Please note this is not a canned product; therefore, refrigerate and consume within 2 weeks of preparation.

Jul 19, 2024