Herb
6 oz. fresh Piquin chiles
8 oz. fresh rosemary leaves
10 whole garlic cloves
1 quart distilled white vinegar
Cover the chiles, rosemary, and garlic with the
vinegar. Place the vinegar in a cool, dark place and leave the bottles undisturbed
for three to four weeks. Strain the mixture. Place some fresh chiles and
rosemary stems in clean jars and cover with vinegar.