Chili Viwegab
Ingredients
Directions
Prepare and infuse
Cut the chilies in half or pound them.
Infuse the chilies in the vinegar for 14 days.
Serve
Use as a relish for fish.
Recipe from a historical cookbook (Internet Archive).
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
- Fresh red chilies
- Provide heat and flavor that infuse into the vinegar, giving the relish its character.
- Vinegar
- Acts as the infusing liquid, extracting chili flavor and adding sharp acidity to the relish.
“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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