Ingredients
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6 medium jalapeño chiles (about 10 oz.), stemmed, unseeded, and roughly chopped (about 2 1/2 cups)
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2 cups distilled white vinegar
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6 medium habanero chiles (about 2 1/4 oz.), stemmed, unseeded, and roughly chopped (about 3/4 cup)
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.50 teaspoon coarse kosher salt (such as Morton's)
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3 medium garlic cloves, smashed
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10 whole black peppercorns
Directions
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Combine all ingredients in a 1-quart wide-mouth jar with lid. Stir to dissolve salt. Cover with lid, and let stand at room temperature 3 days. Transfer to narrow-necked sealable bottles for easier pouring, if desired.
Make Ahead
Pique can be refrigerated up to 2 weeks in a sealed container.