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
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
- 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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