Instructions: Place the vinegar in a non-aluminum saucepan and bring to a boil. Place the chopped herbs in a clean, hot glass jar. Add the garlic. Pour the hot vinegar over, cover and place in a cool, dark place for 5 days, stirring once a day. Strain. Add the sprigs of fresh herbs and chili for a zestier taste and garnish.

Store in a cool, dark place for up to 2 months. Refrigerate for longer storage.

Yield: 2 cups.

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