8 c Dry basil leaves and blooms 2 Heads peeled garlic cloves 10 Dried red peppers 1 ga Red wine vinegar
CHEF'S BLEND VINEGAR:
4 c Dry rosemary 4 c Dry basil leaves 30 Stems of marjoram 6" long 2 Heads of garlic peeled 3 tb Crushed red pepper 1 ga Red wine vinegar 1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.