Pique

Photo: flickr user Pascal Vuylsteker

Ingredients

10 ounces Wine vinegar

2 Fresh jalapeno peppers

2 Fresh serrano peppers

2 Fresh habanero peppers

1 sprg fresh rosemary

6 Black peppercorns

2 Dried cayenne peppers

2 mediums Peeled garlic cloves, whole

Preparation

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.

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.