Pepper Infused Vinegar Recipes
PEPPER INFUSED VINEGAR
Make and share this Pepper Infused Vinegar recipe from Food.com.
Provided by Culinary School Dro
Categories Sauces
Time 20m
Yield 1/2 Liter
Number Of Ingredients 2
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.
Nutrition Facts : Calories 1021.1, Fat 7.9, SaturatedFat 0.8, Sodium 233.7, Carbohydrate 171.9, Fiber 27, Sugar 101.1, Protein 33.7
INFUSED HOT PEPPER VINEGAR, TUCSON'S EL CHARRO
Make and share this Infused Hot Pepper Vinegar, Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Southwestern U.S.
Time 20m
Yield 3 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 144.7, Fat 0.7, SaturatedFat 0.1, Sodium 35.7, Carbohydrate 23.7, Fiber 4.7, Sugar 13.2, Protein 5.3
PEPPER VINEGAR
Southern cooks use their chile-infused vinegar to add a tart, floral kick to dishes like chicken or greens. You can also use it to wake up salad dressings. Customize it by adding bourbon or fruit liqueur and using your favorite chiles.
Provided by The Bon Appétit Test Kitchen
Number Of Ingredients 4
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.
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4.3/5 (28)Calories 3 per servingCategory Condiment
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- Cut the end and the tip off of the serrano peppers and place them in a clean sauce bottle. Tamp down the peppers slightly and fill up the bottle about 1/2 with peppers.
- Slowly pour the vinegar into the bottle using a funnel. Fill the bottle up to an inch of the top and seal the top with a cap or cork.
- Let the bottle sit at room temperature for a minimum of one week before using, but three weeks is recommended for optimal heat.
HOT PEPPER VINEGAR (INFUSED VINEGAR) - CHAMPAGNE …
2020-08-22 For a milder vinegar, cut a slit in each pepper. For hotter vinegar, slice the peppers in half. Place the peppers in a clean glass jar. Warm the …
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Ratings 2Category CondimentCuisine AmericanTotal Time 48 hrs 5 mins
- 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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