- 3 Dozen Hard Boiled Eggs
- 2 cups White Vinegar
- 16 ounces Sliced Jalapeno's and Juice (canned is easiest)
- 1 cup Water
- 12 oz MacIlheney Tobasco sauce
Boil the water, vinegar, and jalepeno's for about 20min and then add the tobasco sauce to it. Layer the eggs and the peppers in the big GLASS jar (the size restaraunts get their pickles etc.. in) and then pour the liquid over the top, filling any extra space with 50/50 water/vinegar. Top off and let stew for 2-3 weeks - any longer and they start to get rubbery. Warning, these are VERY VERY HOT and need lots of cheap beer to wash them down.