Oil, vinegar and rosemary

Rosemary Chile Vinegar

Dave DeWitt Cooking with Chiles Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Oil, vinegar and rosemary
Rosemary Chile Vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Servings
1 quart
Servings
1 quart
Oil, vinegar and rosemary
Rosemary Chile Vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Servings
1 quart
Servings
1 quart
Ingredients
Servings: quart
Units:
Instructions
  1. In jars, cover the chiles, rosemary, and garlic with the vinegar and cover. Place the jars in a cool, dark place and leave the bottles undisturbed for three to four weeks. Strain, pour into clean, sterilized bottles, and label them.
Share this Recipe

Related posts:

riceBrazilian-Style Rice Turkey CarcassBasic Turkey Stock cream of turkey soupFiery Cream of Turkey-Mushroom Soup Green beans with pinon nutsGreen Beans with Piñon Nuts