Not too spicy, hot with a hint of flame.
Great with nachos, hot dogs, or burgers. Enjoy!


  • ½ cup rice wine vinegar
  • 1 cup water
  • ¼ cup sugar
  • 24 Serrano Peppers (or Jalepeños)
  • 1 Red onion
  • 1 pair gloves for preparation purposes (optional)


  • Combine vinegar, water, sugar into a medium pot, bring to a low boil.
  • Wearing gloves, thinly slice the Serrano peppers and separate and discard seeds. (May be hot!)
  • Peel and thinly slice the onion.
  • Put the Serrano peppers and onions slices into a glass mason jar.
  • Pour the warm liquid mixture over the pepper and onions in the mason jar, filling it.
  • Let cool without the lid fastened, then close up and seal.
  • Let sit for at least one day. The longer it sits, the more flavor develops.