Chile pepper vinegar
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh green chiles (ancho, jalapeno, serrano) | |
| 2½ | cup | White vinegar |
Directions
Roughly chop the chiles and drop into a sterile jar. Bring the vinegar to a boil and pour over chiles. Let cool completely and cover with saran wrap.
Set aside for 3 weeks. Strain and rebottle. The heat of the peppers govern the heat of the vinegar.
Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998
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