Recipe - Hot Pepper Vinegar

20 Hot peppers; fresh mixed
50 ml Garlic
1 tablespoon Black peppercorns whole
2 tablespoon Cilantro dried
1 qt Vinegar distilled white

The above ingredients are approximations. Vary them to control the flavor
and heat content to your preference.

Select a variety of hot peppers based on flavor and color. Stem them, and
slit them open along the length of the pepper. Peel the garlic cloves and
split them at least in half;in thirds if they are large. Put the peppers,
garlic, peppercorns, and cilantro in a sterilized bottle with a tight
fitting
lid. Add the vinegar until the bottle is filled to the top and seal.

Let the mixture sit for one week in a cool, dark place. Make sure to shake
it gently at least once a day. Taste constantly, and enjoy the slowly
building heat and flavor. At the end of the week, you can strain the
mixture
if you desire. Or, for a hotter brew, leave in the ingredients for another
13 weeks before straining.

Better still is to leave in the ingredients, and to top off the vinegar
with
fresh as it is being used. When the heat and flavor starts to waver,
strain
the ingredients and replace with fresh ones.

Posted to MCRecipe Digest V1 #150

Date: Sat, 13 Jul 1996 16:59:45 0400

From: kmeade@ids2.idsonline.com (The Meades)