| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments | 1 | Servings | ||
INGREDIENTS
| 20 | Hot peppers; fresh — mixed | |
| 50 | ml | Garlic |
| 1 | tb | Black peppercorns — whole |
| 2 | tb | Cilantro — dried |
| 1 | qt | Vinegar — distilled white |
INSTRUCTIONS
The above ingredients are approximations. Vary them to control the flavor and heat content to your preference. Select a variety of hot peppers based on flavor and color. Stem them, and slit them open along the length of the pepper. Peel the garlic cloves and split them at least in half;in thirds if they are large. Put the peppers, garlic, peppercorns, and cilantro in a sterilized bottle with a tight fitting lid. Add the vinegar until the bottle is filled to the top and seal. Let the mixture sit for one week in a cool, dark place. Make sure to shake it gently at least once a day. Taste constantly, and enjoy the slowly building heat and flavor. At the end of the week, you can strain the mixture if you desire. Or, for a hotter brew, leave in the ingredients for another 1-3 weeks before straining. Better still is to leave in the ingredients, and to top off the vinegar with fresh as it is being used. When the heat and flavor starts to waver, strain the ingredients and replace with fresh ones. Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 16:59:45 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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