INGREDIENTS
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1 pound jalapeno peppers
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one-pint jars with lid (sterilized)
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1 small onion, chopped
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1 tbsp extra virgin olive oil
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1/2 tbsp fresh garlic, chopped
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dash of basil
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dash of oregano
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dash of thyme
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Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)