Basic Chilli vinegar
Author: Cee Gee
Nutrition Information
- Serves: 50
- Serving size: 15g
Recipe type: Vinegars
Cuisine: International
Prep time:
Cook time:
Total time:
Fewer recipes are easier to make and provide the amount of flavour that this one does. It is simply a matter of steeping washed chillies in warm vinegar for about six weeks and you're away. Serve with just about anything, but it is particularly good on chips, pies and collards. It is also great to add that bit of something special to stews and casseroles.
Ingredients
- Chillies - 500 grams
- White Vinegar - approx. 250 grams ( see note)
- Bottle ( s) with tapered neck and caps (see note)
Instructions
Pre-preparation
- Wash Chillies and dry. Allow to rest on a kitchen paper towel to ensure that any moisture is eliminated.
Making the Chilli vinegar
- Bring vinegar to just below boiling point in a microwave or on the stove. Do this is in a Pyrex jug in the microwave or pour into same ,if done in pot
- Fill the bottle(s) with as many chillies as you can get in, but leave a little space ( about an inch ) at the top in the neck
- Pour in the vinegar until it covers the chillies. Allow to rest for 5 minutes so that any trapped air can rise to the surface.
- Place the cap on the bottle and turn upside down and upright a couple of times.
- Re-open the bottle to allow any air that has risen out
- Close the cap and place the bottle (s) in a dark place like a pantry for a minimum of six weeks to allow infusion to take place.
- Start using on just about everything you cook or eat. The chillies can be used in the same way as any pickled chillies might be
Notes
*This recipe is more about personal judgement than being able to provide precise quantities. Because bottle sizes and the amount of chillies used will vary . the quantities given are purely and indication of what will be needed.
It is important to note though, it is best to fill the bottle with chillies otherwise they will float to the top, making it difficult to ensure that the chillies are completely submerged under the vinegar ( which is what you need to attempt to achieve)
** Using a tapered neck bottle serves two purposes. First that when the matured Chilli vinegar is being used, it makes it easier to pour. Secondly, the tapered neck will make it easier to prevent the floating of Chillies to the surface when pouring the vinegar
Keywords: Chilli vinegar
It is important to note though, it is best to fill the bottle with chillies otherwise they will float to the top, making it difficult to ensure that the chillies are completely submerged under the vinegar ( which is what you need to attempt to achieve)
** Using a tapered neck bottle serves two purposes. First that when the matured Chilli vinegar is being used, it makes it easier to pour. Secondly, the tapered neck will make it easier to prevent the floating of Chillies to the surface when pouring the vinegar
Keywords: Chilli vinegar