Title: Herbed Chili Vinegar - Rhp
Categories: Peppers Sauce Herb
Yield: 3 Gallons

1 1/2	ga	Fresh herbs: salad burnet, lemon balm, and marjoram, OR-
1 1/2	ga	Lemon thyme, chives, and tarragon, OR-
1 1/2	ga	Rosemary, thyme, basil, and oregano
6	cl	To 8 cloves garlic; peeled and crushed
2		To 3 fresh jalapenos or serranos; slashed
1	sm	Onion; sliced
3	ga	Cider vinegar
		Dried red chillies
		Sprigs of rosemary or other herbs

Place the herbs and vegetables in a 3-gallon pickling crock or non- reactive container; press with a wooden spoon to bruise. Pour the container full of vinegar. Cover the container with plastic wrap. Mark with the date. Three weeks later, remove the wrap and strain the vinegar through muslin, coffee filters, or two layers of paper towel. Sterilize enough bottles (pretty wine bottles) to hold 3 gallons. Place a dried red chilli and a sprig of rosemary (other herbs will serve) in each bottle. Using a funnel, fill each bottle to within 1 inch of the top. Cork, using a wooden mallet to seat the cork firmly. Store as you would pickles, etc. Use this vinegar in salads, on vegetables, in salad dressings, or to marinate meats.

_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing, Inc. ISBN 0-02-502251-2 Typos by Jeff Pruett.

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