| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dressings, Herbs | 1 | Gallon | ||
INGREDIENTS
| 8 | c | Dry basil leaves and blooms |
| 2 | Heads peeled garlic cloves | |
| 10 | Dried red peppers | |
| 1 | gl | Red wine vinegar |
| 4 | c | Dry rosemary |
| 4 | c | Dry basil leaves |
| 30 | Stems of marjoram 6" long | |
| 2 | Heads of garlic peeled | |
| 3 | T | Crushed red pepper |
| 1 | gl | Red wine vinegar |
INSTRUCTIONS
Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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