Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Printey Estate in Forney, Texas in 2001.

Ingredients Edit

Directions Edit

  1. Retain juice from and remove pimentos.
  2. Slice habaneros into thick rings then flatten and stuff into.
  3. Add garlic and chili paste to juice then return to jar and add juice.
  4. Seal, shake and store in refrigerator for up to 1 week.
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