5 oz – Spanish onion- 2 oz – red peppers (raw)
- 2 oz – green peppers (raw)
- 4 – roasted red peppers
- 2 oz – white vinegar
- 5 oz – cyan powder
- 1 – head garlic
- 2 – fresh jalapenos
- 32 oz – Wallaceburg Ale
- 2 oz – chili powder
- 1 oz – white pepper
Grab a big pot and add Spanish onions, red peppers, green peppers, roasted red peppers, white vinegar, fresh jalapeno’s, Wallaceburg ale, chili powder and white pepper. Mix all together and cook. The longer it’s cooked the spicier it’ll be. Finally you strain and jar it.
If you do not have canned roasted red peppers you can simply take a red pepper and put it in fire to char it. Then take peppers and wrap in saran wrap until cool. When cooled peel the skin from the pepper.
