1-2 Serrano peppers
1/2 teaspoon sea salt
1-2 cloves of garlic or ½ teaspoon garlic powder
1/2 teaspoon lemon juice
clump of fresh cilantro or 1/2 teaspoon dried cilantro (optional)
Chop and blend all ingredients in food processor. Pour into 1 quart jar. Press down lightly on mixture. Add water, if needed, to cover veggies. Veggies should be at least 1 inch below top of jar. Cover tightly and keep at room temperature for 2 days before storing in refrigerator. Enjoy!