Provencale Vinegar

• 1 quart champagne vinegar or white-wine vinegar
• 2 shallots, peeled
• 2 bay leaves
• 1 chili pepper
• 1 teaspoon black peppercorns
• 3 branches fresh rosemary
• 5 branches fresh thyme

1. Combine all the ingredients in a glass bottle, making sure that the herbs are covered.
2. Cover the bottle, place in a cool dark place for at least one week.
3. The vinegar will last up to 3 months if covered well and refrigerated.
4. The infused vinegar can be used in marinades by combining with olive oil.
5. It can be used alone, splashed on after cooking, to enliven vegetables or salads, grilled vegetables, fish or chicken.
6. The vinegar can be used to make an interesting viniagrette or as a condiment in place of salt and pepper.

vinegar, shallots, bay leaves, chili pepper, black peppercorns, rosemary, thyme

Taken from cooking.nytimes.com/recipes/7876 (may not work)