Chili Vinegar
Ingredients
Directions
Cut the chilies in half or pound them.
Infuse the chilies in the vinegar for two weeks.
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 the vinegar draws out during infusion.
- Vinegar
- Acts as the infusing liquid, extracting flavour from the chilies and preserving the mixture.
The step that matters
Cutting or pounding the chilies. Breaking the chili flesh exposes more surface area, so the vinegar can extract heat and flavour more evenly over the two weeks.
“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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