RE: [CH] Good type of Vinegar to "heat-up" with chiles?

Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 20 Aug 1999 12:31:31 -0700

Plain old white vinegar is standard with many vinegar/pepper combos - I
suppose you could add garlic to it to make it "more special"

Sharen Rund Bloechl

Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center        
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432 
[or]					Fax:   408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> 		LMnet:
8-326-5432
Pager: 408-539-5146	web:
http://webpager.lmms.lmco.com/perl/mtrocall.cgi
<http://webpager.lmms.lmco.com/perl/mtrocall.cgi> 
[or] Operator Assist:  1-800-725-5079, pin 408-539-5146



----------
From:  Bob Batson[SMTP:bob@sky.net]
Sent:  Friday, August 20, 1999 11:45 AM
To:  chile-heads-digest@globalgarden.com
Subject:  [CH] Good type of Vinegar to "heat-up" with chiles?

Can anyone suggest a good type of vinegar to "heat-up" with chiles by
immersing the chiles in the vinegar for a couple of months? I'll be using
either Thai and/or Malagueta chiles. The `hot' vinegar will be used on
cooked spinach and individual servings of chili (the meat stew).

====================================================================
Bob Batson                              L 39 12 14 N  94 33 16 W
bob@sky.net                             Kansas City
TCS - Mystic Fire Priest                USDA zone 5b
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Under the most controlled conditions, the experimental apparatus will
do exactly as it pleases.