|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
> "big green pepper" AKA Anaheim chiles
> Kosher salt
> Vinegar (usually white or apple cider could be okay)
(all measurements are eyeballed, depending on the quantity and taste you want. Keep equal parts vinegar and water, garlic is to taste, salt about a spoonful (1 TBSP or so to two cups of liquid)
> Wash peppers
> De-skin and slice garlic thinly.
> Toss whole peppers and sliced garlic in a pot, add some kosher salt and the water and vinegar.
> Bring to a boil over medium heat until the bright green colour begins to darken and the peppers soften.
> Cool and store in a sealed container in the fridge.