---------------------------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.