Pique
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Wine vinegar |
| 2 | Fresh jalapeno peppers | |
| 2 | Fresh serrano peppers | |
| 2 | Fresh habanero peppers | |
| 1 | Sprig fresh rosemary | |
| 6 | Black peppercorns | |
| 2 | Dried cayenne peppers | |
| 2 | mediums | Peeled garlic cloves, whole |
Directions
Roast the dried peppers for 3 minutes in a toaster oven at 250, just til you can smell it.Reconstitute by submerging in hot water for 20 min, until soft. Clean and soften peppers and garlic in boiling water for 3 minutes.
Heat vinegar to just below boiling point. Put a sprig of rosemary and the peppers in a bottle with a wide enough neck (Arizona Tea bottle works nicely...) for peppers to pass. Fill bottle with vinegar and let sit as long as you can wait.
Posted to EAT-L Digest 10 Jan 97 Recipe by: Hot Licks-Jennifer Trainer Thompson From: Ken Gomberg <kgomberg@...> Date: Sat, 11 Jan 1997 10:46:38 -0500