Pepper Herbed Vinegar

  • 1 bunch Fresh parsley
  • 10 to 12 fresh jalapeño peppers cut in half lengthwise
  • 10 to 12 large cloves garlic cut in half lengthwise
  • 1 large Sweet red pepper - cut into strips
  • 1 large Green pepper - cut into strips
  • 1 Lemon - sliced
  • 2 - 17 oz. bottles white wine vinegar
  • Additional parsley sprigs, jalapeño peppers, garlic, cloves, pepper strips and lemon slices image placeholder

Place first 6 ingredients in a large glass container.

Bring vinegar to a boil, and pour over parsley mixture. Cover and store at room temperature 2 weeks.

Pour vinegar mixture through a large wire mesh strainer into bottles, discarding solids. If desired, add additional parsley sprigs, jalapeño peppers, garlic cloves, pepper strips, and lemon slices.

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