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Oregano-Garlic Green Chile Vinegar

Fresh serrano chiles give this vinegar from Dave DeWitt's "The Complete Chile Pepper Book" its crisp flavor. Also Try: Piri Piri Oil

  • Yield: Makes 4 cups

Source: The Martha Stewart Show, January 2011


  • 4 cups white vinegar
  • 1 cup fresh oregano leaves
  • 10 cloves garlic
  • 2 fresh green chiles, such as serrano or Thai, halved lengthwise


  1. Place vinegar, oregano, garlic, and chiles in a large jar; cover and let stand in a cool, dark place 3 to 4 weeks. Strain through a fine mesh sieve; discard solids and transfer liquid to sterilized jars. Vinegar can be stored at room temperature.

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