Name: Peppers in Vinegar
Ingredients: 4 oz Rice vinegar; 6 Chilis; up to 10; 1/2 Clove fresh garlic; up to 1, up to; Salt to taste

As we become soft and lazy in our bodies, we tend to become soft and lazy spiritually. When Paul talked about making his body his slave, so that after having preached to others he himself would not be disqualified, he was not thinking about physical disqualification, but spiritual. He knew well that physical softness inevitably leads to spiritual softness. When the body is pampered and indulged, the instincts and passions of the body tend to get the upper hand and dominate our thoughts and actions. We tend to do not what we should do, but what we want to do, as we follow the craving of our sinful nature.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	oz	Rice vinegar
6		Chilis; up to 10
1/2		Clove fresh garlic; up to 1, up to
		Salt to taste

INSTRUCTIONS

OPTIONAL
Here is my technique for preserving chili in vinegar. I've never
encountered any problems. This can be using a small container, so as to
keep a shaker handy on the table, or for concentrated vinegar that will
need to be diluted with vinegar prior to use. Chilies may be fresh or
dried. I primarily use a chili "native" to the Philippines, called 'sili'.
Sili is an extremely hot yet textured chili.Sili is about 1" in length, and
this is one of the hottest, so the recipe can be varied depending on your
tastes.
Put chili and garlic in small shaker type bottle. Add vinegar and salt. let
sit for one day.
That's it. It can be stored at room temperture for up to 2 months.
Posted to CHILE-HEADS DIGEST by Contrast <jhcurry@ibm.net> on Sep 16, 1998,
converted by MM_Buster v2.0l.

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