CHILI VINEGAR
Sprinkled on grilled meats, tacos, or even salads, this spiced, salted vinegar is a ranch replacement, Anglo style, for Tabasco.
Ingredients
- 1 cup cider vinegar
- 3-10 fresh jalapeño or serrano chilies
- 5 peppercorns
- 1 clove garlic, peeled and lightly crushed
- ½ tsp salt
Instructions
- Bring the vinegar to a boil in a covered saucepan (not untreated aluminum). Leave the chilies whole, but trim off their stems and slash them deeply in several places. Pour the vinegar over the chilies and the rest of the ingredients and let stand for a week or so in the refrigerator. The pickled chilies keep indefinitely in the vinegar and can be chopped for table relish after this period. Other versions of chili vinegar are made hotter by filling the container as full of chilies as the liquid will cover. A one-pint jelly jar would hold this amount of vinegar and approximately ⅓ pound of jalapeños.