Salsa Vinegar

  1. Salsa Vinegar

    4 large red jalapeño 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

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

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