Opal-basil chile vinegar

Yield: 1 servings

Measure Ingredient
1 cup Packed opal basil leaves including any; (available at
\N \N ; blossoms, specialty produce
\N \N ; markets) Sprigs of
\N \N ; opal basil for
\N \N ; garnish
6 smalls Dried chiles
2 cups White wine vinegar

Put basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the chiles and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean ½-pint jars. Add the remaining basil sprigs and seal the jars with the lids.

Converted by MC_Buster.

Per serving: 67 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 28g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0020 Converted by MM_Buster v2.0n.

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