Ingredients
4 fresh jalapeño peppers, quartered, including seeds (remove stems)
2 dried cascabel chile peppers, halved, stems removed, seeds included
1 cup olive oil
1/3 cup cider vinegar
1 teaspoon salt
2 slices lemon peel (approx 3" x 1/2")
Preparation
Mix all ingredients in an airtight container (I use a canning jar) and store at room temperature. Let stand 1 month for best flavor.
