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

CHEFS 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.