| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
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
A Message from our Provider:
“Jesus: The half has never been told”