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Yield: 1 servings
[edit] Ingredients
10 |
|
2 |
Fresh jalapeno peppers |
2 |
Fresh serrano peppers |
2 |
Fresh habanero peppers |
1 |
sprg fresh rosemary |
6 |
|
2 |
|
2 |
medium Peeled garlic cloves, whole |
[edit] Preparation
Step 1 |
Roast the dried peppers for 3 minutes in a toaster oven at 250, just til you can smell it.Reconstitute by submerging in hot water for 20 min, until soft. Clean and soften peppers and garlic in boiling water for 3 minutes. |
Step 2 |
Heat vinegar to just below boiling point. Put a sprig of rosemary and the peppers in a bottle with a wide enough neck (Arizona Tea bottle works nicely...) for peppers to pass. Fill bottle with vinegar and let sit as long as you can wait. |
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[edit] About Pique
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