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Pepper Flavored Vinegar


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1-gallon cider vinegar
18 inches fresh rosemary stalks
peeled zest of 3 oranges
4 habaneros or other hot pepper.

Bring vinegar to simmer on low heat.
Add all other ingredients. Cover. Simmer 10 minutes covered.
Leave covered and turn off heat. Let sit until cool.
Strain into glass jug.
Place some orange peal, rosemary and a pepper in jar.

To use:
Mix half-and-half with a strong olive oil and about 1 teaspoon salt for every 2/3 cup mixed dressing.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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