Infused Hot Pepper Vinegar Tucsons El Charro Recipes

PEPPER VINEGAR

Steps:

• Combine 2 cups distilled white vinegar, 2 dried chiles de árbol, and 2 Scotch bonnet chiles (or any of your favorite dried or fresh chiles), quartered lengthwise, in a 1-pint jar. Seal and shake. Let sit at room temperature for 1 week before using.

HOT PEPPER OIL - TUCSON'S EL CHARRO

Steps:

• Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
• Strain through a sieve.
• Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.

PEPPER INFUSED VINEGAR

Steps:

• Depending on how much spice your friends like, you can infuse vinegar with mild long peppers, spicier Thai peppers, or five-alarm habaneros.
• Sterilize half or three quarter liter glass bottle by using the sterilize button on the dishwasher or boiling them for ten minutes.
• Wash Peppers - Cut a slit in each (you will need about 20 per half liter bottle) and insert into bottle.
• Heat 2-3 cups white vinegar or rice vinegar for an Asian version, to just boiling.
• Funnel into bottles to fill.
• Let cool and cork.
• Refrigerate.
• For a neat gift, visit marthastewart.com/pepper-sauce-tags and print hang tags to decorate the bottle with.

GARLIC PUREE - TUCSON'S EL CHARRO

Steps:

• Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

INFUSED HOT PEPPER VINEGAR, TUCSON'S EL CHARRO

Steps:

• Wearing gloves, rinse and dry the green chile peppers (it doesn't matter if the chiles are a color other than green - they can be yellow or red forms of a variety) . Stem and chop the peppers into medium coarse pieces. Place the peppers in a clean, heatproof quart jar with a tight fitting lid.
• Heat the vinegar to simmering and pour over the peppers. Allow this to cool, then put the lid on and tighten fully. Allow this to stand for two weeks in a dark, cool place, shaking the jar occasionally.
• After two weeks, strain the mixture through a fine sieve. Bottle up in a clean, dry bottle and cap tightly. Add a whole red pepper to the bottle for extra flavor and for appearance, if desired.