Categories: Sauces 
      Yield: 8 servings 
  
      6 ea Chili Peppers                       1 c  Olive oil 
      1 ts Coarse salt                       1/3 c  Cider Vinegar 
  
  The recipe calls for 2 - 6 chili peppers depending on the heat of the 
  pepper and your taste. 
  Stem the peppers and coarsely chop (include the seeds). Place peppers, 
  salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover, 
  shake well and refrigerate. 
  From The Gazette, 91/02/13.