Instructions: Put all spices (except last 6 ingredients) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hour; adding rest of vinegar a little at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 minutes to dissolve. Remove from heat.

Pour into crock or tuperware container (2-quart). Let stand covered for 1 week. Then strain thru cheese-cloth, six times. Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.

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