Rosemary-Chile Red Wine Vinegar

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Rosemary-Chile Red Wine Vinegar

 

2 chilies, jalapeno, serrano, or any other of your choose

1 clove garlic, sliced

1 sprig fresh rosemary

8 whole peppercorns

2 cups red wine vinegar or enough to fill bottle

 

Place the chilies, garlic, and rosemary in a pot of boiling water for 1 minute,

then drain and pat dry. With a sharp knife, make a small slit in the chilies so

they will sink to the bottom of the bottle. Drop the chilies, garlic, rosemary,

and peppercorns into a clear bottle with a lid. Heat the vinegar in a

non-reactive pan to just below boiling. Pour the vinegar into the bottle and

seal. Store in a cool, dry place for 1 to 2 weeks, depending on desired

strength. When desired flavor is achieved, strain the vinegar and pour it into a

sterilized bottle. Add a long sprig of fresh, cleaned rosemary for decoration,

and seal. The vinegar will keep for several months in a cool, dry place.