Opal-basil Chile Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Clprime2 | 1 | Servings | ||
INGREDIENTS
| 1 | c | Packed opal basil leaves |
| including any available | ||
| at | ||
| blossoms specialty | ||
| produce | ||
| markets Sprigs of | ||
| opal basil for | ||
| garnish | ||
| 6 | Dried chiles | |
| 2 | c | White wine vinegar |
INSTRUCTIONS
Put basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the chiles and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint jars. Add the remaining basil sprigs and seal the jars with the lids. Converted by MC_Buster. Per serving: 67 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 28g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0020 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 0
Sodium: 4.8mg
Potassium: 480mg
Carbohydrates: 28.3g