Rosemary Chile Vinegar

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.

• Ready In: 5 mins
• Yields: 1 quart

Ingredients

• 2  tablespoons  fresh chilies, minced
• 1  cup fresh rosemary leaf
• 3  whole garlic cloves, peeled
• 1  quart white vinegar (distilled)

Directions

1. In jars, mix chiles, garlic, and rosemary and cover with the vinegar.
2. Place the filled jars in a cool, dark place and leave undisturbed for three to four weeks.
3. Strain, and pour into clean, sterilized bottle(s), and label.