I picked up some "Unlabeled" pepper starts at a Vietnamese grocery this Spring - I was told they were "spicy" by the folks there, but i don't know the exact kind - They are growing small and green and plentiful, and may be a Bird's-eye or similar.
Since I have so many, I would like to can them as a sauce or condiment - My original thought was to roughly chop and store in Vinegar.
Does anyone have a good recipe they'd like to share?
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