Garlic and hot pepper vinegar is an excellent for seasoning salads, and also works quite nicely as a seasoning for cold meats, for example thinly sliced roast pork loin on a hot summer day. You'll need:
- 1 quart (1 liter) white vinegar
- 5 dried hot red peppers, shredded
- 2 cloves of garlic
- A sprig of rosemary
- A little salt
Lightly salt the vinegar. Crush the cloves of garlic against the side of the jar and add the remaining ingredients. Cover, put the vinegar in a dark place, and let it macerate for 2 weeks, giving the jar a good shake once daily. Filter it and bottle it, and it's ready.