- 20 2-inch-long dried chilies
- 2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars.
Add the reserved chilies and seal the jars with the lids.
Once steeped, this vinegar is supposed to keep for several months. Garnishes and other solids left in the jar, however, may discolor or break down.Servings:
Source: August, Gourmet 1993, EPATRICK@PEARL.TUFTS.EDU
Submitted by: Recipe Group Member
Date: Tue, 17 Aug 93
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