I’m not a patient man unless it comes to barbecue. Even then, it’s an internal struggle between my personalities to keep myself from checking the smoker too often. Luckily, you don’t need patience to make good use of your chile harvest. Vinegars, oils, and extracts are all instant gratification for putting hot peppers to good use. This oregano-garlic green chile vinegar recipe is a good one, as are the others in this article.
Here’s the recipe:
- 1 cup fresh oregano leaves
- 10 peeled garlic cloves, whole
- 2 fresh green chiles such as serrano or Thai, cut in half length-wise
- 1 quart white vinegar
- Cover the oregano, garlic, and chiles with the vinegar in a large jar.
- Store the mixture in a cool, dark spot and leave the bottles undisturbed for three to four weeks. Strain the finished vinegar and pour into clean, sterilized jars.