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Cooked by: Chef / Last Modified: 7/10/2008 / Number of Servings: 1 |
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Directions: The above ingredients are approximations. Vary them to control the
flavor and heat content to your preference.
Select a variety of hot peppers based on flavor and color. Stem them,
and slit them open along the length of the pepper. Peel the garlic
cloves and split them at least in half;in thirds if they are large.
Put the peppers, garlic, peppercorns, and cilantro in a sterilized
bottle with a tight fitting lid. Add the vinegar until the bottle is
filled to the top and seal.
Let the mixture sit for one week in a cool, dark place. Make sure to
shake it gently at least once a day. Taste constantly, and enjoy the
slowly building heat and flavor. At the end of the week, you can
strain the mixture if you desire. Or, for a hotter brew, leave in the
ingredients for another 1-3 weeks before straining.
Better still is to leave in the ingredients, and to top off the
vinegar with fresh as it is being used. When the heat and flavor
starts to waver, strain the ingredients and replace with fresh ones.
| Ingredients:
20 Hot peppers; fresh, mixed
50 Milliliter(s) Garlic
1 Tablespoon(s) Black peppercorns, whole
2 Tablespoon(s) Cilantro, dried
1 Quart(s) Vinegar, distilled white |
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