Yield: 1 servings
|1 cup||Packed opal basil leaves including any; (available at|
|; blossoms, specialty produce|
|; markets) Sprigs of|
|; opal basil for|
|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.