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Meal on a plate finished off with chilli vinegar

Chilli Vinegar Recipe

homemade chilli vinegar is a perfect way to easily add some zest and heat to your cooking.
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Course Condiment, Ingredient
Cuisine British, Chinese
Calories 276 kcal

Equipment

  • Kitchen scales
  • Chopping board and knife
  • Preserving pan or large saucepan
  • Long-handled spoon for stirring
  • Kitchen tongs
  • Ladle
  • Funnel
  • Strainer
  • Clean, sterilised glass jars with vinegar-proof lids

Ingredients
  

  • 5-10 fresh chillies
  • 500 ml white wine vinegar

Instructions
 

  • ** Note**
    The recipe relies on individual judgement rather than providing exact measurements. The given quantities are merely indicative because bottle sizes and the types and number of chillies used may differ.
  • Carefully wash the chillies under running water, drain off excess water and lay them out on a tray covered with kitchen paper to dry for a short while.
  • Cut off the chilli tops, and split them open. Use a knife or a small spoon to remove the seeds. You may opt to leave seeds in one or two for added heat.
  • Pour the vinegar into the pan, turn up the heat and bring it to a boil. (Open the windows so you are not choked by the vapours!)
  • Add the prepared chillies and stir lightly.
  • Return the mixture to a boil for 1 minute.
  • Use the kitchen tongs to add the chillies to the cleaned and sterilised vinegar.
  • Pour in the hot vinegar, and seal.
  • Let the vinegar cool to room temperature.
  • Then stand for 4-6 weeks, shaking it from time to time to encourage the infusion process.
  • Strain the vinegar into a fresh clean, sterilised jar or bottle. Seal and label.
  • Keep in a cool dark place and use within 8-10 months.
  • BONUS
    chop up the strained pickled chillies, and keep them covered in the fridge for 3-5 days. Use it to bring heat and flavour to stews, curries, soups, marinades or sauces. A bonus product and less waste too.

Notes

 

TIPS for Making Chilli Vinegar 

 

1. Choose your vinegar:

When making chilli vinegar, opt for a high-quality white wine, cider vinegar or distilled malt vinegar as they provide the best flavour. Make sure that whichever vinegar you choose is of 5% minimum acetic acid concentration for preserving purposes.

2. Use fresh ingredients:

Use freshly unblemished chillies – this will help to enhance its flavours. You can use your favourite chilli or a combination of chillies.

3. Taste as it infuses:

You can taste your concoction as it develops to get an idea of whether it is of perfect strength for you before bottling it up.
If it is too hot or becomes too hot even after finally being bottled, you can dilute it with more vinegar, to taste.

4. Add spices and herbs:

Experiment with different spices and herbs in the mix such as garlic, ginger, oregano and basil – adding them can give an added depth of flavour that enhances your flavoured vinegar even further!

5. Precautions:

To make sure there are no bacteria present in the final product, sterilize all equipment used. Take extra care during the preparation of the chillies by wearing disposable gloves and actively avoiding touching your face and eyes.

6. Store correctly after bottling up:

Once bottled, store it in a cool dark place so that it can continue to age gracefully over time while preserving its full flavour potential!
 

Level up a homemade chilli vinegar

 
  • Try different types of chillies such as Jalapeno, Habanero and Serrano for varying levels of spiciness. Or a combination of them.
  • Use raw or roasted garlic cloves, lightly bruised, to add a garlicky flavour to the vinegar.
  • Infuse the vinegar with aromatics like peppercorns, cloves, cardamom pods or cinnamon sticks to make it more fragrant and complex.
  • Add a hint of sugar, or honey, to balance out the heat from chilli peppers and create a sweet-and-spicy kick that complements food well.
 

So many ways to enjoy chilli vinegar...

 

Add to salad dressings

Chilli vinegar gives a hot kick to any salad dressing and can be used alongside or instead of olive oil.

Marinade fish or meat

Use it on its own or as part of a marinade mix for meat or fish to give it a zesty, spicy flavour that is sure to tantalise the taste buds. It is likely to become essential for preparing or finishing your next batch of hot wings or barbecue.

Roast vegetables

Make roasted vegetables a bit special with this vinegar; sprinkle over peppers, steamed greens, and potatoes or with roasted or fried onions for an enjoyable dish!

Create dipping sauces/salsa

Blend some of your favourite ingredients such as tomatoes, garlic and herbs with some chilli vinegar and you’ll have yourself a great condiment that pairs well with many dishes like tacos and nachos. Or use it as part of a Chinese meal as a dipping vinegar - delish!

Drizzle over pizza, pies or fish and chips

If you’re looking for something new when it comes to topping off your pizzas then why not try drizzling on some chilli vinegar? And adding it to fish and chips - oh my, you won't go back to plain vinegar. This will turn your takeaway into a gourmet meal!

Nutrition

Calories: 276kcalCarbohydrates: 41gProtein: 9gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 81mgPotassium: 1646mgFiber: 7gSugar: 24gVitamin A: 4284IUVitamin C: 649mgCalcium: 93mgIron: 7mg
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

Keyword chilli vinegar
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