Spanish Pickle
Heat quart apple vinegar, add tablespoon salt, twenty cloves, two tablespoons aregano, two of cominos, boil five minutes, let cool, pour over small red and green chiles, wild tamatillos (wild tomatoes) and put up in jars.
Heat quart apple vinegar, add tablespoon salt, twenty cloves, two tablespoons aregano, two of cominos, boil five minutes, let cool, pour over small red and green chiles, wild tamatillos (wild tomatoes) and put up in jars.