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Garlic Chili Vinegar

Source of Recipe


Ann Lovejoy






List of Ingredients



• 2 cups cider vinegar
  
• 3 cloves garlic, peeled, lightly mashed
  
• 4 fresh chilies, whole
  






Instructions



1. Heat vinegar in a small saucepan over low heat until it simmers (do not boil).
   
   
2. Place garlic and chilies in a wide mouth canning jar, pour the vinegar over them, cover loosely and let steep for a week (keep bottle out of direct sunlight).
   
   
3. Strain vinegar into a fresh bottle and store in a dark cupboard for up to 2 months. (Adds major snap to a simple pasta salad.)
   
   Makes about 2 cups.