Chile vinegar

Yield: 1 Servings

Measure Ingredient
1 cup Cider vinegar (up to)
10 Whole Jalapenos or Serranos; slashed deeply in several places (up to)
10 Black peppercorns
1 Clove garlic; peeled and lightly crushed
½ teaspoon Salt

Bring 1 cup of cider vinegar to a boil in a covered saucepan (not aluminum). Pour the vinegar over 3 to 10 fresh whole jalapenos or serranos, slashed deeply in several places. Add 5-10 black peppercorns, 1 clove of garlic, peeled and lightly crushed, and ½ tsp salt. Let sit at least a week. Add more chiles if you want it hotter; you can eat the peppers if you wish.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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