Hot Pepper Mix

• 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 cups Canola Oil
• 1.5 cups Vinegar (white, cider or combo)
• 6 cups Water
• 1/2 cup Kosher Salt
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper (ground)

1. Rinse peppers, and cut into slices about 1/4 inch thick, removing and tossing out the stems.rnDice celery (pretty small).rnIn a large (non-metal) bowl, dissolve 1/2 cup Kosher salt into 2 cups warm water.rnAdd the peppers and celery to the salted water, and then top off with additional water as necessary to cover the peppers.rnRefrigerate the peppers overnight.
2. After the peppers have brined overnight, rinse and drain the peppers and return to the large bowl. (I rinse a couple of times, shaking out some of the seeds.)rnChop the garlic (I like not too small pieces - about 1/4 inch), slice the olives, and add into the bowl with the peppers. rnAdd the Oregano and 1/4 tsp each salt and pepper. Then add about 1/4 cup of the oil and stir to mix well.rnTransfer the mixture into jars, and then top off with vinegar and oil. (Fill about half-way or a little more with oil, then top off with vinegar until the liquid is to the level of the peppers.)
3. Let the pepper mix sit for 2-3 days before serving, stirring or gently shaking occasionally.rnNote that this is not canned, so refrigerate and use up with about 2 weeks.

serrano peppers, garlic, celery, oregano, canola oil, vinegar, water, kosher salt, salt, black pepper

Taken from food52.com/recipes/23899-hot-pepper-mix (may not work)