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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

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