Recipe courtesy of Gourmet Magazine

Opal-Basil Chile Vinegar

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  • Level: Easy
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1 cup packed opal basil leaves including any blossoms (available at specialty produce markets) Sprigs of opal basil for garnish

6 small dried chiles

2 cups white wine vinegar


  1. Put basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the chiles and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint jars. Add the remaining basil sprigs and seal the jars with the lids.;

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