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Chili Vinegar

A relish of fresh red English chilies steeped in vinegar for 14 days.

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

Ingredients

Directions

Make the chili vinegar

  1. Pound or cut the chilies in half.

  2. Infuse the chilies in the vinegar for 14 days.

Serve

  1. 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 english chilies
Provide heat and flavour that infuse into the vinegar.
Vinegar
Extracts chili flavour and adds 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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