Yield: 8 Servings
|6||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