Rosemary-Chile Red Wine Vinegar
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 large jalapeno chiles
1 clove garlic, coarsely chopped
1 sprig fresh rosemary
1 Tbsp. whole assorted peppercorns (peppercorn melange)
2-1/4 cups red wine vinegar
Instructions:
Blanch the jalapeno chiles, garlic, and rosemary in a pot of boiling water for 1 minute, then drain them and pat dry. Make a small slit in the chiles so they sink to the bottom of the bottle, then drop them, along with the garlic, rosemary and peppercorns into a glass bottle with a lid. Heat the vinegar in a non-reactive pan until the liquid starts to boil.
Remove the pan from the heat and pour the vinegar into the bottle and seal. Store in a cool, dry place for 1 to 2 weeks. The longer the vinegar sits, the stronger the flavor will become. When it suits your fancy,pour the liquid into a fresh bottle and add a sprig of fresh rosemary and seal. The vinegar should keep for several months in a cool, dry place.