Pepper Vinegar
This simple recipe creates a versatile and spicy pepper vinegar by infusing white wine vinegar with fresh or dried chiles. Ideal as a condiment, it offers a quick way to add a bright, fiery kick to various dishes with minimal effort, requiring primarily infusion time.
Equipment
- 1 Glass bottle or jar With a tight-fitting lid
- 1 Liquid Measuring Cup
- 1 Knife (for fresh chiles, optional)
- 1 Cutting Board (for fresh chiles, optional)
Ingredients
Main
- 1 cup white wine vinegar
- 2 Thai serrano, or birds-eye chiles, fresh or dried
Instructions
- Ensure your glass bottle or jar is clean and sterile.
- If using fresh chiles, rinse them thoroughly and pat dry. Optionally, make a small slit in each chile with a knife or prick them with a fork to aid infusion.
- Carefully place the prepared chiles into the clean glass bottle or jar.
- Measure 1 cup of white wine vinegar using a liquid measuring cup.
- Pour the white wine vinegar over the chiles in the bottle, ensuring the chiles are fully submerged.
- Seal the bottle or jar tightly with its lid.
- Store the pepper vinegar in a cool, dark place, such as a pantry or cupboard.
- Allow the vinegar to infuse for at least 24 hours; shaking the bottle gently once a day can help distribute flavors.
- For a more robust flavor, continue to infuse for several days or up to a week, tasting periodically until desired strength is reached.
- The pepper vinegar is now ready to use as a condiment for various dishes.
Notes
1. For a more intense heat and faster infusion, gently prick or make a small slit in each chile before adding to the vinegar. 2. While the recipe suggests a minimum of 24 hours, allowing the vinegar to infuse for several days or even weeks will develop a richer and more complex flavor. 3. Adjust the number and type of chiles based on your desired spice level; fresh chiles generally provide a brighter heat than dried ones. 4. Store the finished pepper vinegar in a cool, dark place for optimal longevity and flavor retention.