Hebal vingars

Yield: 1 Gallon MMMMM

Ingredients:

8 c Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar MMMMM--------------------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

Instructions:

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.