Chile pepper vinegar

Yield: 8 Servings

Measure Ingredient
6 \N Fresh green chiles (ancho, jalapeno, serrano)
2½ cup White vinegar

Roughly chop the chiles and drop into a sterile jar. Bring the vinegar to a boil and pour over chiles. Let cool completely and cover with saran wrap.

Set aside for 3 weeks. Strain and rebottle. The heat of the peppers govern the heat of the vinegar.

Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998

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