Title: Pique
Categories: None
Yield: 1 Servings

10	oz	Wine vinegar
2		Fresh jalapeno peppers
2		Fresh serrano peppers
2		Fresh habanero peppers
1		Sprig fresh rosemary
6		Black peppercorns
2		Dried cayenne peppers
2	md	Peeled garlic cloves, whole

Roast the dried peppers for 3 minutes in a toaster oven at 250, just til you can smell it.Reconstitute by submerging in hot water for 20 min, until soft. Clean and soften peppers and garlic in boiling water for 3 minutes. Heat vinegar to just below boiling point. Put a sprig of rosemary and the peppers in a bottle with a wide enough neck (Arizona Tea bottle works nicely...) for peppers to pass. Fill bottle with vinegar and let sit as long as you can wait. Recipe by: Hot Licks-Jennifer Trainer Thompson

From: Ken Gomberg

Date: Sat, 11 Jan 1997 10:46:38 -0500

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