Using serranos and habaneros, this is one of our favorite vinegars but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- UNLIMEAT Plant-based Jerky Begins Crowdfunding on Kickstarter - 05/12/2022
- Chunky Tunisian Fish Soup - 04/22/2022
- Pizza Popularity Soars - 04/08/2022