Rosemary Chile Vinegar
"Recommended chiles include serranos or habaneros, but it can also be made with pasillas for a raisiny (is this a word?) flavor.
NOTE: This recipe requires three to four weeks advance preparation.
From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach."
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
1 quart
ingredients
- 2 tablespoons fresh chilies, minced
- 1 cup fresh rosemary leaf
- 3 whole garlic cloves, peeled
- 1 quart white vinegar (distilled)
directions
- In jars, mix chiles, garlic, and rosemary and cover with the vinegar.
- Place the filled jars in a cool, dark place and leave undisturbed for three to four weeks.
- Strain, and pour into clean, sterilized bottle(s), and label.
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RECIPE SUBMITTED BY
My passions include cooking, computers, and gardening.
So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).
