Pique
By: Anonymous
Published: Thursday, December 24, 2009 - 3:09am

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

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. 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.