- 1 teaspoon red wine vinegar
- 1 tablespoon black peppercorns, coarsely crushed
- 4 jalapeno peppers, quartered
- 2 garlic cloves, lightly crushed
- 1 wine bottle and cork
In a medium-size enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers and garlic just to a boil.
Pour into a crock or jar and let steep for 6 days.
Strain through a cheesecloth and discard flavorings.
Pour strained vinegar into a clean, dry wine bottle and cork.
Store in a cool, dark place.
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