Hot Pepper Vinegar Recipes
FILIPINO-STYLE SPICED VINEGAR
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.
Provided by Nicole Ponseca
Categories Philippines Chile Pepper Hot Pepper Vinegar Condiment/Spread Condiment Ginger Garlic Dried Fruit
Yield Makes 3 cups (720 ml)
Number Of Ingredients 7
Steps:
- Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
- Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.
HOT PEPPER VINEGAR
Make and share this Hot Pepper Vinegar recipe from Food.com.
Provided by Diana Adcock
Categories Peppers
Time 5m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Sterilize a 1 quart mason jar.
- Cut peppers in half.
- Place in jar and add the vinegar.
- Cover tightly and let stand i a cool dark place for 3 weeks, shaking twice a week.
- Strain through wet cheesecloth.
- Sterilize another quart jar, pint or half pint jars-your choice.
- Pour strained vinegar into quart or individual jars, seal.
- Keeps up to 1 year in the fridge.
Nutrition Facts : Calories 272.8, Fat 0.4, Sodium 60.4, Carbohydrate 25.9, Fiber 2.7, Sugar 13, Protein 3.6
INFUSED HOT PEPPER VINEGAR, TUCSON'S EL CHARRO
Make and share this Infused Hot Pepper Vinegar, Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Southwestern U.S.
Time 20m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Wearing gloves, rinse and dry the green chile peppers (it doesn't matter if the chiles are a color other than green - they can be yellow or red forms of a variety) . Stem and chop the peppers into medium coarse pieces. Place the peppers in a clean, heatproof quart jar with a tight fitting lid.
- Heat the vinegar to simmering and pour over the peppers. Allow this to cool, then put the lid on and tighten fully. Allow this to stand for two weeks in a dark, cool place, shaking the jar occasionally.
- After two weeks, strain the mixture through a fine sieve. Bottle up in a clean, dry bottle and cap tightly. Add a whole red pepper to the bottle for extra flavor and for appearance, if desired.
Nutrition Facts : Calories 144.7, Fat 0.7, SaturatedFat 0.1, Sodium 35.7, Carbohydrate 23.7, Fiber 4.7, Sugar 13.2, Protein 5.3
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- Cut the end and the tip off of the serrano peppers and place them in a clean sauce bottle. Tamp down the peppers slightly and fill up the bottle about 1/2 with peppers.
- Slowly pour the vinegar into the bottle using a funnel. Fill the bottle up to an inch of the top and seal the top with a cap or cork.
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- Wash off peppers and gently slice the tops off--this will expose the seeds and membrane to the vinegar, and that's where the heat is.
- While you're slicing, place vinegar in a small pot on the stove over medium high heat. The amount of vinegar you need depends on how big of a jar you're using.
- Pack your jar full of the peppers; when you don't think you can cram another pepper in, add two more or add in a few peeled, whole garlic cloves. This will give your pepper vinegar an extra pop.
- Once your vinegar has reached a slow boil, use the funnel and fill the jar almost to the top. (You do want all of the peppers to be covered by the vinegar.)
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