Mexican pickled eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dozen Hard Boiled Eggs | |
| 2 | cups | White Vinegar |
| 16 | ounces | Sliced Jalapeno's and Juice; (Canned Is Easiest) |
| 1 | cup | Water |
| 12 | ounces | Tabasco Sauce |
Directions
Boil the water, vinegar, and jalapeno's for about 20 min and then add the tabasco sauce to it. Layer the eggs and the peppers in gallon jar. Then pour the liquid over the top, filling any extra space with 50/50 water/vinegar. Top off and let stew for 2-3 weeks - any longer and they start to get rubbery.
Note: Warning!!!! Have plenty of cold beer or other beverage handy as these are VERY HOT!
Posted to bbq-digest by "Ron Odum" <rodum@...> on Aug 23, 1999, converted by MM_Buster v2.0l.
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