CHILI VINEGAR
Yahoo Group Files Once steeped, this vinegar is supposed to "keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)"
Provided by dicentra
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
- Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.
CHILI VINEGAR
Categories Marinate Low Cal Low/No Sugar Vinegar Hot Pepper Gourmet
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.
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
CHILE VINEGAR DIPPING SAUCE
Categories Pepper Cocktail Party Easter Vegetarian Vegan Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Sterilize jar and lid:
- Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
- Make chile vinegar:
- Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
- Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
- Make dipping sauce:
- Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.
BROCCOLI WITH VINEGAR AND HOT CHILI OIL
Provided by Marian Burros
Categories weekday, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- If you are using whole broccoli, remove tough stems, and cut into florets. Steam the florets for about 7 minutes. Drain.
- Mix the vinegar and oil, and drizzle over the broccoli. Serve.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, TransFat 0 grams
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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.
- Place the peppers in a clean, dry, sterilized jar, and pour in the vinegar. Cover it loosely and allow it to cool to room temperature.
- Put a lid on the jar and store in the pantry. Vinegar should be ready to use in about a week. I leave the peppers in and it just keeps getting a little hotter. You can remove the peppers when it's as hot as you would like.
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