Chili Vinegar
A spicy infused vinegar made with bird's-eye chilies, perfect as a condiment or for adding heat to dishes. This recipe produces two batches from a single infusion.
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
- 1Pick through and clean the bird's-eye chilies, removing any stems or damaged chilies. Pat dry if washed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
