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1 Servings

INGREDIENTS

10 oz Wine vinegar
2 Fresh jalapeno peppers
2 Fresh serrano peppers
2 Fresh habanero peppers
1 Sprig fresh rosemary
6 Black peppercorns
2 Dried cayenne peppers
2 md Peeled garlic cloves, whole

INSTRUCTIONS

Roast the dried peppers for 3 minutes in a toaster oven at 250, just til
you can smell it.Reconstitute by submerging in hot water for 20 min, until
soft. Clean and soften peppers and garlic in boiling water for 3 minutes.
Heat vinegar to just below boiling point. Put a sprig of rosemary and the
peppers in a bottle with a wide enough neck (Arizona Tea bottle works
nicely...) for peppers to pass. Fill bottle with vinegar and let sit as
long as you can wait.
Posted to EAT-L Digest 10 Jan 97
Recipe by: Hot Licks-Jennifer Trainer Thompson
From:    Ken Gomberg <kgomberg@MINT.NET>
Date:    Sat, 11 Jan 1997 10:46:38 -0500

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