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.
Ingredients
- 2 tbsp minced fresh small chiles
- 1 cup fresh rosemary leaves
- 3 cloves garlic
- 1 quart white vinegar
Servings: quart
Instructions
- 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.
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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.
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