Oil, vinegar and rosemary

Rosemary Chile Vinegar

Dave DeWitt Cooking with Chiles Leave a Comment

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Oil, vinegar and rosemary
Rosemary Chile Vinegar
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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.
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