PHILLY.INQUIRER
1 c  Dried red chili peppers,
1" to 2" long,plus 3 extra
Optional
4 md Garlic cloves,peeled
5 lg Rosemary sprigs,fresh
3 c  Distilled white vinegar

IRWIN E.SOLOMON

Place chilies,garlic and rosemary in clean 2 qt. glass jar and crush them
with a wooden spoon.Heat vinegar until,warm,then pour over herbs.Set jar on
sunny windowsill for 2 weeks,or until vinegar reaches desired strength..
Strain through sieve and pour into three sterilized 1/2 pt.glass jars.Add
1 chili pepper per jar if desired.Seal and label..Makes 3 cups..