Hot Hot Vinegar
- 9 chiles de arbol
- 7 cascabel chiles
- 1/2 bunch fresh cilantro leaves
- 2 fresh scallions
- 3 garlic cloves, halved
- 3 3/4 cups cider vinegar
- In a dry cast iron skillet, toast chiles briefly over medium heat,
just until fragrance begins to be released. Place the chiles in
a quart bottle or jar.
- Add cilantro, scallions and garlic, using
a wooden spoon handle to help position the ingredients.
- In a saucepan, bring the vinegar to a boil, and pour as much of
it over the chiles, vegetables and herbs as will fit in the bottle
- Cool to room temperature, cover, and store in a dark place
for at least 5 days before using.
- Sprinkle it over Drunken Beans or Quelites, or use it in salsa and
Other Southwestern condiment and seasoning recipes you may like...
Firehouse Chili Powder
Santa Fe Mexican Marinade
Chipotles en Adobo