Servings:
Yield: 4 cups Servings
Ingredients
- 2 gram jalapeños
- 6 gram serrano chilies
- 6 gram bird chilies
- 1 bunch scallions
- 1 cup rice vinegar
- 3 cup soy sauce
Preparation
Baking Directions:
In a bowl, mix all ingredients together.
Store in the fridge for up to two weeks.
Mix well before using as the chilies will settle.
