| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 6 |
|
Fresh green chiles (ancho, jalapeno, serrano) |
| 2 1/2 |
c |
White vinegar |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@catlover.com>
on Nov 17, 1998
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”