Hot Chili Vinegar Recipes
HOT CHILI VINEGAR
Make and share this Hot Chili Vinegar recipe from Food.com.
Provided by _Pixie_
Categories Tex Mex
Time P1m11D
Yield 1 bottle
Number Of Ingredients 4
Steps:
- Halve and deseed the chilies.
- Slice into sixths.
- (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
- Bring to a rolling boil.
- Cover and remove from heat.
- Cool.
- Pour into a sterilized jar and store in a cool dark place for 6 weeks.
- Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.
Nutrition Facts : Calories 516.6, Fat 5.7, SaturatedFat 0.5, Sodium 112.5, Carbohydrate 87.8, Fiber 14.8, Sugar 51.1, Protein 18.4
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EASY HOT PEPPER VINEGAR - THE KITCHEN GARTEN
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Reviews 8Calories 5 per servingCategory Preserving
- Wash off peppers and gently slice the tops off--this will expose the seeds and membrane to the vinegar, and that's where the heat is.
- While you're slicing, place vinegar in a small pot on the stove over medium high heat. The amount of vinegar you need depends on how big of a jar you're using.
- Pack your jar full of the peppers; when you don't think you can cram another pepper in, add two more or add in a few peeled, whole garlic cloves. This will give your pepper vinegar an extra pop.
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- Using a small knife, make 3 or 4 slits in each pepper. In a nonreactive pot, heat the vinegar over a medium low heat just to a simmer.
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- For a milder vinegar: Cut a slit in each pepper.For a hotter vinegar: Slice each pepper in half, leaving the seeds and membrane.Optional: Heat the vinegar until it's warm. Do not bring it to a boil.Tip: Heating the vinegar will help the peppers infuse more quickly, but will produce a slightly less delicate flavor than room temperature vinegar.
- Add the peppers to a clean glass bottle or jar.Pour the vinegar over the peppers into the bottle until almost full. (The amount of vinegar listed is approximate; you may need slightly more or less.)Seal the bottle, and place it in a cool place out of direct sunlight. Allow the peppers to infuse for at least 2 days (if you used warm vinegar), or 2 weeks (for room temperature vinegar), until you like the flavor, and then use the vinegar as desired.Optionally, strain out the peppers. I keep the peppers in mine and allow the vinegar to continue to infuse. Store at room temperature for up to 3 months or in the fridge for 6-8 months.
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