Title: Chile Pepper Vinegar
Categories: Condiment
Yield: 8 Servings

6		Fresh Green Chiles (Ancho,
		Jalapeno,
		Serrano)
2 1/2	c	White Vinegar

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.

Recipe By :

From: "Bill Spalding"

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