RE: [CH] Good type of Vinegar to "heat-up" with chiles?
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 20 Aug 1999 12:31:31 -0700
Plain old white vinegar is standard with many vinegar/pepper combos - I
suppose you could add garlic to it to make it "more special"
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
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[or] Fax: 408-756-0912
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----------
From: Bob Batson[SMTP:bob@sky.net]
Sent: Friday, August 20, 1999 11:45 AM
To: chile-heads-digest@globalgarden.com
Subject: [CH] Good type of Vinegar to "heat-up" with chiles?
Can anyone suggest a good type of vinegar to "heat-up" with chiles by
immersing the chiles in the vinegar for a couple of months? I'll be using
either Thai and/or Malagueta chiles. The `hot' vinegar will be used on
cooked spinach and individual servings of chili (the meat stew).
====================================================================
Bob Batson L 39 12 14 N 94 33 16 W
bob@sky.net Kansas City
TCS - Mystic Fire Priest USDA zone 5b
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