Chile Vinegar
- 10m Prep Time
- 0sCook Time
- 0h Ready In
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About 3 cups To our minds, this vinegar’s level of heat after 5 days is perfect for sprinkling over Southern-Style Greens. On the other hand, your taste (and tolerance) may vary. For spicier results, add more chiles than we specify—or steep them for longer. Adding garlic to the mixture makes for an excellent condiment as well: Use the quantities listed in Garlic Vinegar. Simply heat the vinegar and pour over the garlic as directed, then let the mixture cool before adding the chiles.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 ounce dried chiles, stemmed and seeded (toasted, if desired)
- 3 to 4 habaneros, or 5 to 6 serrano or Thai chiles, stemmed and seeded, if desired
- 3 cups cider or white wine vinegar
Let's Cook
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Step 1.
Have ready one of the following: 1 ounce dried chiles, stemmed and seeded (toasted, if desired); 3 to 4 habaneros, or 5 to 6 serrano or Thai chiles, stemmed and seeded, if desired
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Step 2.
Add to a sterilized 1-quart canning jar along with: 3 cups cider or white wine vinegar
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Step 3.
Close the jar and let the mixture infuse. Shake the jar and taste each day to check the strength and flavor; allow about 3 days and up to 1 week—or more, if you desire a spicier vinegar. Strain and store as directed for Shallot-Herb Vinegar.