Preparation:

Cut a few small slits in 2 jalapeño peppers, and place in a sterilized pint jar with 2 cloves split peeled garlic.

Heat wine or apple cider vinegar to just below the boiling point.

Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks.

Strain vinegar, discarding peppers and garlic. Pour vinegar into a clean sterilized jar. Seal tightly.

Use in dressing for taco, tomato and onion salads, or when making salsa.

Servings:
Source: MasterCook II, Ann Miner
Submitted by: Recipe Group Member
Date: Sat, 7 Oct 1995

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