| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | Bottle; (12 oz) vinegar (I use white wine) | |
| 1 | tb | Peppercorns |
| 1 | tb | Mustard seed |
| 1 | Red jalapeno chili; (can be green but looks nicer red, can sub a little red bell pepper) | |
| 2 | Sprigs fresh basil | |
| 2 | Cloves of garlic; up to 4 | |
| Salt or light soy sauce |
INSTRUCTIONS
OPTIONAL Remove some of the vinegar from the bottle. Put the pepper, mustard seed and garlic into the bottle. Stuff in the basil in stem first (so it looks vaguely like it is growing from the pepper and mustard seed)and top with red pepper. Flavor imporves in a couple days but good right away. If you remove the lable from the bottle it looks nice too. BTW cut the garlic and pepper into strips so they will fit easily in the bottle. I use this and a very light soy sauce for salads at home. For the bottle that fits in my purse I some times add salt so I do not have to fool with it later. Posted to fatfree digest by Barb Beck <barb@owlnut.rr.ualberta.ca> on Mar 11, 1999, converted by MM_Buster v2.0l.
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