When I make this, I usually make a double batch because I’ll eat about 1/2 the batch for a week and then get tired of it. I’ll put the rest into a 16 oz jar, making sure that the soy sauce liquid covers the jalapeños and stick it in the fridge. Then it’s usually forgotten until I open it up and want to spice dishes up a bit, little by little, or until Christmas Eve comes, after which it’s gone b/c of said oyster roast. I would say 6-9 months. I need to start a new batch!
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