- 1/4 cup birds eye chili's, slightly crushed
- 1/4 cup turmeric root, chopped
- 1/4 cup fresh or dried rosemary leaves
- 2 tbsp dried ginger root, chopped
- 5 cloves garlic, minced
- 2 cups apple cider vinegar
- 1 small yellow onion, chopped
- 2-3 tbsp raw honey
In a 16oz, wide mouth mason jar, add all the herbs and onion, and then cover completely with 2 cups apple cider vinegar. Seal tightly with the lid, and give it a good shake. Leave on the counter to infuse for about 2 weeks, shaking once or twice daily. After 2 weeks, strain out all of the herbs, add the honey, and store the infused elixir in a glass jar in the refrigerator, enjoying about 1-2 teaspoons daily as a seasonal tonic.