Categories: Dressings, Herbs 
      Yield: 1 gallon 
  
---------------------------JT'S SOUTHWEST VINGAR--------------------------- 
      8 c  Dry basil leaves and blooms 
      2    Heads peeled garlic cloves 
     10    Dried red peppers 
      1 ga Red wine vinegar 
 
----------------------------CHEF'S 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.