All kinds of yummy are good for bottling in oils, preserves, and vinegars.
I’m not a patient man unless it comes to barbecue. Even then, it’s an internal struggle between my personalities to keep myself from checking the smoker too often. Luckily, you don’t need patience to make good use of your chile harvest. Vinegars, oils, and extracts are all instant gratification for putting hot peppers to good use. This oregano-garlic green chile vinegar recipe is a good one, as are the others in this article.
Here’s the recipe:
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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