Ingredients
8oz. serrano peppers, stemmed and chopped
4 oz. ramps, bulbs and greens chopped
1-2 carrots, chopped
1 cup white vinegar
1-2 teaspoons salt
1-3 teaspoons honey
Directions
Place peppers, ramps, carrots and vinegar in a non-reactive saucepan, and cook over high heat for 2-3 minutes.
Lower heat, and gently simmer for 20 minutes. Let cool.
Puree in blender or food processor. Add salt and honey to taste.
Pour into covered container, and let sit in the refrigerator for 24 hours, to allow flavors to blend.
Taste again, as you may want more salt, or more honey.
This should keep in the fridge for a good three months.
Recipe by Lori Skelton
