| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Hot chili peppers -; (to 5) |
| 3 |
|
Sprigs fresh oregano |
| 2 |
c |
White wine or cider vinegar |
| 3 |
|
Garlic cloves; peeled, (optional) |
INSTRUCTIONS
Wash a bottle thoroughly with mild detergent and hot water. Slice the
chiles lengthwise with a small paring knife, and place half the quantity in
the bottle; coarsely chop the other half of the quantity. Crush chopped
chiles and oregano sprigs, along with 2 tablespoons vinegar, with a mortar
and pestle. Add mixture to the bottle. Pour remaining vinegar into the
bottle through a funnel. Add garlic. Cork or seal bottle. Store in a cool,
dry place for at least three weeks to allow the flavors to blend.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Famous last words: I did it my way”