| 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 |
ga |
Red wine vinegar |
| 4 |
c |
Dry rosemary |
| 4 |
c |
Dry basil leaves |
| 30 |
|
Stems of marjoram 6" long |
| 2 |
|
Heads of garlic peeled |
| 3 |
tb |
Crushed red pepper |
| 1 |
ga |
Red wine vinegar |
INSTRUCTIONS
JT'S SOUTHWEST VINGAR
CHEF'S BLEND VINEGAR
1. 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”