Chili Vinegar
Ingredients
Directions
Pound the chilies or cut them in half.
Infuse the chilies in the vinegar.
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 chili flavor that the vinegar extracts during infusion.
- Vinegar
- Acts as the infusing liquid, drawing out flavor and pungency from the chilies while adding acidity.
The step that matters
Pound the chilies or cut them in half. Breaking the chili flesh and skin exposes more surface area, so the vinegar can extract capsaicin and flavor faster and more evenly during infusion.
“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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