Ingredients for Chilli Vinegar:
- 10 – 15 chillies (preferably red) depending on your taste
- 1 pint (570 ml) white wine vinegar or distilled white malt vinegar
Method for Chilli Vinegar:
- Trim the chillies, split open and remove the seeds. Take care not to touch your eyes after handling the chillies.
- Bring the vinegar to the boil and add the chillies. Return to the boil.
- Pour into a wide-mouthed warm sterilized jar.
- Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
- Strain through muslin and pour into a sterilized jar.
- Seal and label.
Adds interest to a salad dressing and can be used in stews, soups, sauces etc.
Makes about 570 ml (1 pint) of Chilli Vinegar.
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I received chili vinegar for Christmas. What do I do with it?
Chilli vinegar can be used in pickles, chutneys and sauces. It can be drizzled onto salads and pizzas to give them a bit of clout. It’s also useful in stir-frys. In small quantities it’s a handy addition for casseroles, curries, fish dishes and savoury sauces. Anything that you want to add a bit of "bite" too.
Hi, I have a surplus of dried chillies left from last season. I am considering making a very hot chilli vinegar for my making my own super hot pickled onions. Is this a good idea or would I be better off just putting say a quarter of a chilli in each jar of onions?? The chillies I’m using are dried red habeneros and bhut jolokias.
Hi there! I have whole chilies in a large jar with vinegar, which a friend of ours gave us once for Christmas. I have carried it around our moves and now finally want to do something with it, any ideas? Eating them straight out of the jar is not an option, not so tasty, but maybe a paste or a chili tapenade? Anybody any experience? Thanks a bunch