Zesty jalapeno vinegar - rhp

Yield: 3 cups

Measure Ingredient
6 eaches Fresh jalapenos, or to taste
1 cup ;water
2 cups Cider or white vinegar
2 tablespoons Olive oil
3 cloves Garlic; peeled and crushed
½ teaspoon Fresh or dried oregano
1 slice Onion
1 teaspoon Black peppercorns; crushed

Cut the jalapenos in several places with a knife. Place all the ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Cool and place in a sterilized glass jar or bottle with a tight lid or cork. Store in the refrigerator.

Use on vegetables, cooked greens, in salad dressings, or substitute for vinegar or lime juice in sauce recipes.

_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing, Inc.

ISBN 0-02-502251-2 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-15-95

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