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.
- In jars, cover the chiles, rosemary, and garlic with the vinegar and cover. Place the jars in a cool, dark place and leave the bottles undisturbed for three to four weeks. Strain, pour into clean, sterilized bottles, and label them.
Share this Recipe
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)
- Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs - 04/24/2023
- Traeger Grills Launches New Flatrock Grill - 02/22/2023
- Traeger Launches Re-Imagined Ironwood Grills - 02/15/2023