| 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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