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Chili Vine Gab

A relish of fresh red chilies steeped in vinegar for two weeks, used with fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chili Vine Gab

Ingredients

Directions

Prepare

  1. Pound or cut the chilies in half.

Infuse and serve

  1. Infuse the chilies in the vinegar for two weeks.

  2. 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

Red english chilies
Provide heat and pepper flavour that infuses into the vinegar.
Vinegar
Acts as the infusing liquid, extracting chili flavour and adding sharp acidity.

“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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