Chilli Vinegar
Ingredients
Directions
Combine the chillies and vinegar in a jar.
Seal the jar tightly and let it sit for one month.
After a month, strain the mixture and bottle the liquid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chillies
- Release heat and pungent flavour into the vinegar as they steep.
- Vinegar
- Acts as the solvent that extracts flavour and heat from the chillies, and preserves the result.
The step that matters
Sealing the jar for the full month. Chilli flavour and heat are extracted slowly by the acid over time. Cutting the steeping short leaves a weak, thin-tasting vinegar, so the jar should stay sealed and undisturbed for the whole month before straining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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