Chilli Vinegar
How to make chilli vinegar the perfect condiment to many dishes. A quick and easy recipe with no cooking involved, garlic cloves, red & green chillies and basil leaves, with malt vinegar is ready to use in an instant! Well known in the UK for being served in London with pie mash and liquor or sprinkled over fish and chips! Chilli vinegar can also be used in homemade sauces, marinades, and chutneys, salad dressings or splash into your casseroles, stews or curries for some extra depth.
Ingredients
- 3 cloves Garlic (peeled, kept whole)
- 2 Red Chillies (chopped)
- 2 Green Chillies (chopped)
- 4 Fresh Basil Leaves (whole)
- 300 ml Malt Vinegar (Brown vinegar)
Instructions
- 1
Chop red & green chillies, keeping seeds intact.
- 2
Cut 4 whole fresh basil leaves.
- 3
Peel whole cloves of garlic.
- 4
Bottle: Place the chillies, garlic and basil leaves in a sterilised bottle. (see notes for how to sterilise)
- 5
Pour: Use a funnel to pour out the vinegar all the way to the top.
- 6
Shake: Give the bottle a little shake, it is ready to use straight away, the flavours will get stronger every day!
- 7
Store: Between uses store in the fridge. If not finished within 2 weeks, it is best to strain the vinegar through a sieve to remove the chillies, garlic and basil before they taint. You will still have the delicious chilli vinegar flavouring and it will be ok to use for about 4 months.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk