Wash a bottle thoroughly with mild detergent and hot water. Slice the chiles lengthwise with a small paring knife, and place half the quantity in the bottle; coarsely chop the other half of the quantity. Crush chopped chiles and oregano sprigs, along with 2 tablespoons vinegar, with a mortar and pestle. Add mixture to the bottle. Pour remaining vinegar into the bottle through a funnel. Add garlic. Cork or seal bottle. Store in a cool, dry place for at least three weeks to allow the flavors to blend. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.1mg||1 %|
|Potassium 758.6mg||20 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 19.8g|
|Protein 4.4g||6 %|
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Calories per serving: 193
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