Name: Asian Vinegar
Ingredients: 2 tb Slivered peeled fresh ginger; 2 Cloves garlic; slivered; 5 Dried small hot red chiles; 5 Sprigs (each about 4 in) fresh cilantro, rinsed; 1 1/2 c Rice vinegar (up to 2)

CATEGORY	CUISINE	TAG	YIELD
	Asian		1	Servings

INGREDIENTS

2	tb	Slivered peeled fresh ginger
2		Cloves garlic; slivered
5		Dried small hot red chiles
5		Sprigs (each about 4 in) fresh cilantro, rinsed
1 1/2	c	Rice vinegar (up to 2)

INSTRUCTIONS

With a chopstick or skewer, gently push the ginger, slivered garlics,
chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour
vinegar through a funnel into the bottle to fill. Seal and store in a cool,
dark place at room temperature at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell
<mbell@gladstone.uoregon.edu> on Oct 29, 1997

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