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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Recommended chiles include serranos or habaneros, but it can also be made with pasillas for a raisiny (is this a word?) flavor. NOTE: This recipe requires three to four weeks advance preparation. From Too Many Chiles by Dave DeWitt and Nancy & Jeff Gerlach. Ingredients:
2 tablespoons fresh chilies, minced |
1 cup fresh rosemary leaf |
3 whole garlic cloves, peeled |
1 quart white vinegar (distilled) |
Directions:
1. In jars, mix chiles, garlic, and rosemary and cover with the vinegar.
2. Place the filled jars in a cool, dark place and leave undisturbed for three to four weeks.
3. Strain, and pour into clean, sterilized bottle(s), and label.
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