Chili Vinegar

Ingredients

• 2 ounces Bird's-eye chilies, cleaned (Also called Thai chilies or piri piri; about 30-40 small chilies)
• 1.5 pints White vinegar or distilled vinegar (Use the best quality vinegar available; 3 cups total)
• 0.5 pints White vinegar or distilled vinegar (For the second infusion; 1 cup)

Instructions

1. 1Pick through and clean the bird's-eye chilies, removing any stems or damaged chilies. Pat dry if washed.
2. 2Place the cleaned chilies into a glass bottle with a stopper or tight-fitting lid. Pour 1.5 pints (3 cups) of vinegar over the chilies, ensuring they are completely submerged. Seal the bottle tightly.
3. 3Store the sealed bottle in a cool, dark place for one month to allow the chilies to infuse the vinegar with heat and flavor. Shake the bottle gently every few days.
4. 4After one month, filter 1 pint (2 cups) of the infused vinegar through coffee filters or blotting paper into a clean bottle. This is your first batch of chili vinegar, ready to use.
5. 5To the remaining chilies and vinegar in the original bottle, add 0.5 pints (1 cup) of fresh vinegar. Seal the bottle and place it in a sunny location or windowsill.
6. 6Leave the bottle in direct sunlight for 3-5 days, shaking gently once daily. The warmth will help extract the remaining heat from the chilies.
7. 7Filter the second batch through coffee filters or blotting paper into a clean bottle. This second batch is now ready to use. Store both batches in sealed bottles in a cool, dark place.