Chili Rosemary Vinegar Recipes

Steps:

• Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.

Steps:

• In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.

Steps:

• In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.

Steps:

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

Steps:

• Place chilies, garlic and rosemary in clean 2 quart glass jar and crush them with a wooden spoon.
• Heat vinegar until warm, then pour over herbs.
• Set jar on sunny windowsill for 2 weeks, or until vinegar reaches desired strength.
• Strain through sieve and pour into sterilized glass jars.
• Add additional chili peppers and rosemary for decorative use to each jar if desired.
• Seal and label.