Try this Chile Pepper Vinegar recipe, or contribute your own.Suggest a better description
Roughly chop the chiles and drop into a sterile jar. Bring the vinegar to a boil and pour over chiles. Let cool completely and cover with saran wrap. Set aside for 3 weeks. Strain and rebottle. The heat of the peppers govern the heat of the vinegar. Posted to MM-Recipes Digest by Judith Vonneumann
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 1.5mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 13
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