Thanks to Charles Pettersen for this recipe.
- 2 dozen hard boiled eggs, peeled
- 16 oz. jar yellow chiles with juice
- 16 oz. white vinegar
- 1 clove garlic
- dash of cayenne
- 1 1/2 teaspoons of salt
- 1 teaspoon pepper
Just combine all these ingredients in a lidded glass jug and keep in the refrigerator. Allow them to steep at least 24 hours before serving. Serve with your favorite Mexican cerveza.