• 4 jalapenos
  • 6 serrano
  • 4 fresno chilies
  • ¼ c packed cilantro
  • 4 -6 garlic cloves, crushed
  • 1 tsp. peppercorns
  • ¼ c pineapple juice
  • ¼ c dark rum
  • 6 c distilled vinegar
  • 1 tsp. salt


  1. Place all of the ingredients in a large jar, mine fit perfectly into a half gallon. Let sit in a cool dark place for at least 2 weeks before straining and serving.
  2. You can let the chilies and things sit in the jar longer it won’t hurt anything I just like to strain mine into an old hot sauce bottle that has a little flow stopper thingie.

Leave a Reply

Your email address will not be published. Required fields are marked *