WILBREAD

Ingredients

• 15 jalapeño peppers

• 2 carrots

• 1/4 onion

• 4 garlic cloves

• 1 1/2 cups white vinegar

• 2 cups water

• 2 tablespoons olive oil

• 3 bay leaves

• 1 teaspoon oregano

• 1 teaspoon pepper

• 1 teaspoon salt

Equipment

• Pot
• Knife
• Chopping board
• Jar
• Measuring Cups
• Cooking spoon
• Strainer
• Cheesecloth

Instructions

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1. Start by cutting the vegetables. This time I left the jalapeños whole, sliced the onion, cut the carrots into slices, and chopped the garlic into small cubes.
15 jalapeño peppers
2 carrots
1/4 onion
4 garlic cloves

2. Preheat a pot and add about 2 tablespoons of olive oil. Sauté the vegetables for about 5 minutes.

3. Add the water, vinegar, and spices; cover and simmer until the chilies change color (5 to 10 minutes).
1 1/2 cups white vinegar
2 cups water
3 bay leaves
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt

4. Transfer the jalapeños to a sterilized jar and cover them with a cheesecloth. Allow them to cool completely.
To properly sterilize glass jars and lids, it is recommended to boil them for at least 10 minutes, starting with cold water.

5. Once the jalapeños have cooled, check for any bubbles or if the liquid looks cloudy. If either is present, it indicates contamination and the jalapeños should be discarded.

6. After opening the jar, store the jalapeños in the refrigerator.

Enjoy!

Tips:

• Homemade fresh cheese should be used within a week of making it.
• You can add herbs and spices to add more flavor.