Recipe by Chef Sean #2
Recommended chiles include serranos or habaneros, but it can also be made with pasillas for a raisiny (is this a word?) flavor. NOTE: This recipe requires three to four weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.
- 2 tablespoons fresh chilies, minced
- 1 cup fresh rosemary leaf
- 3 whole garlic cloves, peeled
- 1 quart white vinegar (distilled)