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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, The Martha Stewart Show, January 2011

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Yield:
Makes 4 cups
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Ingredients

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Directions

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  • 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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