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Salsa Vinegar



  • 4 large red jalapeno peppers, quartered lengthwise
  • 3 scallions with green tops, well washed
  • 12 large sprigs fresh cilantro
  • 2 garlic cloves, peeled and halved
  • 3 cups good white wine vinegar


  1. Trim tops of scallions to fit the bottle. Stuff the jalapenos, scallions, cilantro and garlic into a tall, decorative, 1-quart bottle.
  2. Fill the bottle with the vinegar to completely cover the ingredients.
  3. Seal the bottle and let it stand in a cool, dark place for at least 2 weeks before using.

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