Hot Chili Vinegar Recipes

Steps:

• Halve and deseed the chilies.
• Slice into sixths.
• (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
• Bring to a rolling boil.
• Cover and remove from heat.
• Cool.
• Pour into a sterilized jar and store in a cool dark place for 6 weeks.
• Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.

Steps:

• In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
• Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.

Steps:

• In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.