ROSEMARY CHILE VINEGAR
Recommended chiles include serranos or habaneros, but it can also be made with pasillas for a raisiny (is this a word?) flavor. NOTE: This recipe requires three to four weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.
Provided by Chef Sean 2
Categories Peppers
Time 5m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In jars, mix chiles, garlic, and rosemary and cover with the vinegar.
- Place the filled jars in a cool, dark place and leave undisturbed for three to four weeks.
- Strain, and pour into clean, sterilized bottle(s), and label.
Nutrition Facts : Calories 257.7, Fat 1.7, SaturatedFat 0.8, Sodium 57.8, Carbohydrate 19.3, Fiber 4.4, Sugar 4.8, Protein 1.9
CHILI & ROSEMARY VINEGAR
We were overwhelmed by chilies and rosemary a few years ago and decided to buy some pretty containers to put this "infused" vinegar in. Great as a gift!
Provided by TishT
Categories Summer
Time P14DT10m
Yield 3 cups, approx.
Number Of Ingredients 4
Steps:
- Place chilies, garlic and rosemary in clean 2 quart glass jar and crush them with a wooden spoon.
- Heat vinegar until warm, then pour over herbs.
- Set jar on sunny windowsill for 2 weeks, or until vinegar reaches desired strength.
- Strain through sieve and pour into sterilized glass jars.
- Add additional chili peppers and rosemary for decorative use to each jar if desired.
- Seal and label.
Nutrition Facts : Calories 88.8, Fat 0.7, SaturatedFat 0.1, Sodium 16.7, Carbohydrate 10, Fiber 3.6, Sugar 5.2, Protein 1.6
CHILI VINEGAR
Categories Marinate Low Cal Low/No Sugar Vinegar Hot Pepper Gourmet
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.
ROSEMARY-INFUSED VINEGAR
Steps:
- Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.
CHILI VINEGAR
Yahoo Group Files Once steeped, this vinegar is supposed to "keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)"
Provided by dicentra
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
- Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.
CHILI GARLIC VINEGAR
Here's a spicy vinegar for those of you that like it HOT! You can use any chili pepper you can get. Use to flavor your salad dressings or to marinade any piece of meat you like. This is a great way to display the excess peppers from your garden. It's so pretty I've seen people not use it and just display the pretty bottles. Great for gift giving.Oh Yes you can eat the peppers if you can handle them!
Provided by Rita1652
Categories Peppers
Time 10m
Yield 2-3 cups, 35 serving(s)
Number Of Ingredients 4
Steps:
- Pack chili peppers and garlic into a sterilized jar.
- Add salt and vinegar.
- Cork and give a shake.
- Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
- Should last about 6 months.
Nutrition Facts : Calories 3, Sodium 0.3, Carbohydrate 0.1
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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