Title: Jalapeno-Infused Vinegar
Categories: Sauce Check
Yield: 24 Servings

	1 l	b jalapeno chile
	2 c	distilled white vinegar
	1 T	kosher salt
	2	8oz canning jar with lid

REMOVE STEMS AND SEEDS FROM CHILES

PLACE INTO A FOOD PROCESSOR AND PROCESS TO A FINE PUREE DIVIDE CHILES EVENLY BETWEEN STERILE JARS

HEAT VINEGAR TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME POUR OVER CHILES, LEAVING A 1/2-INCH HEADSPACE

WIPE RIMS OF JARS, SECURE LIDS

PROCESS IN A WATER BATH FOR 10 MINUTES

REMOVE AND ALLOW TO COOL COMPLETELY

ALLOW TO STEEP FOR 2-3 WEEKS BEFORE USING

STORE IN A COOL, DARK, AND DRY PLACE

USE AS DESIRED

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