Ingredients
- 1 pound Fresh Serrano Peppers (about 40 peppers)
- 2-3 Bulbs Garlic (about 20 cloves)
- 4 Celery Stalks
- 1/2 tablespoon Oregano (dried)
- 1.5 cup Canola Oil
- 1.5 cup Vinegar (white, cider or combo)
- 6 cup Water
- 1/2 cup Kosher Salt
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper (ground)
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