Recipe - Chile Vinegar

Cider vinegar
3 Chiles (up to 10)
5 Black peppercorns
1 Garlic clove; peeled and
lightly crushed
One half teaspoon Salt

Bring the vinegar to a boil in a covered nonreactive saucepan. Leave the
chiles whole but trim off their stems and slash them deeply in several
places. Pour the vinegar over the chiles and the rest of the ingredients
and let stand for a week or so. The pickled chiles keep indefinitely in the
vinegar and can be chopped for table relish after the week.

This can be sprinkled over grilled meats, tacos or even salads.

Posted to MMRecipes Digest V4 #253 by Cindy Wysocki cysocki@trail.com on
Sep 22, 1997