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—————————JT’S SOUTHWEST
VINGAR—————————
8 c Dry basil leaves and
blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar
—————————-CHEF’S BLEND
VINEGAR—————————-
4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6″ long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1.
Put all the ingredients called for in the recipe of your
choice,
except vinegar, in a one-gallon glass jar.
2.
Heat the vinegar
in a non-aluminum pot- but do not boil - and pour
about half over the herb mixture.
3.Crush and bruise the herbs
with a wooden spoon to release their
flavor into the vingar.
Top off the jar with the remaining
vinegar.
4.
Cover the glass jar with a non-metallic lid and store
in a cool, dry
place for two weeks.
Strain the vinegar and pour into display
bottles.
Add sprigs of fresh herbs to each bottle for visual
interest if desired.
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