Directions
- Put all spices (except last 6 ingredients) through blender till fine powder.
- Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar a little at a time as mixture is reduced in bulk.
- Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve.
- Remove from heat. Pour into crock or tuperware container (2qt)
- Let stand covered for 1 week. Then strain through cheese- cloth, six times.
- Bottle and cap tightly.
Keep refrigerated indefinely.
Freeze to keep for years.