Title: Spicy Vinegar
Categories: Spice Condiment
Yield: 2 Cups

2	c	Chillies such as jalapeno/habanero
4		Thyme sprigs
4	sm	Carrots, baby cut in half lengthwise
1/4	c	Onion sliced
2	c	Vinegar, rice wine
2	tb	Oil, olive

Place the chillies, thyme, baby carrots, onion, and vinegar in a 1-quart container with a lid. Top off with the olive oil and close the lid tightly.

Let stand for 2 weeks in the refridgerator before opening. Doing so allows a very spicy vinegar to develop.

Store in the refrigerator and spoon off the desired amount as required

from GOURMET COOKING FOR DUMMIES by CHARLIE TROTTER typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 25 Aug 98

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