Re: [CH] Peppers in vinegar
Jonathan T. Smillie (jsmillie@protix.com)
Mon, 14 Sep 1998 16:49:12 -0500
At 03:54 PM 9/13/98 -0400, Jerry Vaughan wrote:
>I've got some extra habs and would like to make some hot vinegar to put
>over greens, olives, etc. Do I need to boil the vinegar and pour over the
>peppers or can I just toss the habs in the vinegar and keep in the fridge?
As written up in "The Whole Chile Pepper Book", chile vinegar can be made without boiling the vinegar, although the authors note that the steeping time of the vinegar can be reduced from about 1 week to 2-3 days if the vinegar is heated (they don't specify boiled) and the herbs (they recommend rosemary) chopped before combining the ingredients. (Sorry to be so un-specific- I'm quoting from memory, not the page in front of me).
The recipes for both chile oil and chile vinegar include straining the liquid after steeping, although recommending placing fresh chiles and herbs in the vinegar for display purposes. As has long been discussed on this list, leaving raw chiles in oil can be a very bad idea...
Hope this helps,
Jonathan
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