CHILLI VINEGAR RECIPES

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CHILI VINEGAR RECIPE - FOOD.COM



Chili Vinegar Recipe - Food.com image

Yahoo Group Files Once steeped, this vinegar is supposed to “keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)”

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 2

20 dried chilies (2 inch long)
2 cups white wine vinegar

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.

Nutrition Facts : Calories 16.2, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.5, CarbohydrateContent 3.5, FiberContent 1.4, SugarContent 2, ProteinContent 0.5

GARLIC-CHILE VINEGAR RECIPE | BON APPÉTIT



Garlic-Chile Vinegar Recipe | Bon Appétit image

This spicy-tangy-funky condiment will become your secret weapon. Make a big batch (you can also try using different chiles, such as jalapeño, serrano, habanero, Fresno) and add a splash to soups, stews, braises, and creamy dressings. It'll bring some heat, acid, and lots of garlic flavor.

Provided by Andy Baraghani

Yield Makes about 2 cups

Number Of Ingredients 7

7 red or green Thai chiles
8 garlic cloves, thinly sliced
1 1½" piece ginger, peeled, thinly sliced
2 cups distilled white vinegar
1 Tbsp. sugar
1½ tsp. kosher salt
A heatproof 1-qt. jar

Steps:

  • Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
  • Do Ahead: Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.

More about "chilli vinegar recipes"

BRAISED BEEF WITH CHILLI AND VINEGAR RECIPE RECIPE | GOOD FOOD
Give yourself something to look forward to: get this beef dish in the oven early and let the exotic ingredients work their magic in time for dinner. Braising meat on the bone gives so much more flavour to the final product, but you could also do this recipe with diced beef shin, or any other cut good for braising. If braising on the bone, ask your butcher to cut from the middle of the shin. This dish would work beautifully in a slow-cooker.
From goodfood.com.au
Total Time 2 hours
Category Dinner
  • 1. Preheat the oven to 160°C.

    2. Add oil to a deep frying pan big enough to fit the beef shin and place on a medium-low heat.

    3. Season the shin with salt then add to the pan. Colour on all sides until golden brown, about 5-7 minutes. Remove from the pan and reserve.

    4. Add onion, star anise and cinnamon to the pan. Sweat for about 5 minutes, then add garlic and cook for a few more minutes.

    5. Add Shaoxing wine, scraping the bottom of the pan, then add both soy sauces, black vinegar, sugar and chilli bean paste. Bring to the boil, then simmer for 2 minutes. Add stock, bring to a simmer, then check seasoning.

    6. Transfer the beef shin into a casserole dish or heavy-bottomed oven tray. Carefully add sauce - it should cover half to three-quarters up the shin (add a little boiling water if needed), then cover tightly with foil or a lid. Cook in the oven for 6 hours, until the beef falls off the bone easily.

    6. Remove from the oven, allow to sit for 20 minutes. Carefully transfer the shin and sauce to a deep serving platter. Garnish with coriander and crispy-fried onions and serve.

    *You'll find Shaoxing wine and Chinkiang vinegar at Asian supermarkets - the Chinkiang is more savoury and fragrant than balsamic vinegar, and makes a great dipping sauce.

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GINGER CHILLI PICKLE RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
Reviews 3.1
Cuisine American
Calories 178 calories per serving
  • In a bowl add all the ingredients and mix well.Pickle is ready to serve.
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STEAMED SCALLOPS WITH CHILLI AND BLACK VINEGAR RECIPE ...
This sauce goes wonderfully with any steamed fish, or can be added to a stir-fry with prawns, chicken or pork strips.
From goodfood.com.au
Total Time 30 minutes
Category Side Dish
  • 1. Place cabbage leaves and spring onion batons in the bottom of a heatproof bowl that will fit into a steamer and place the scallops on top. (See tip at end if you're using an oven instead.)

    2. Mix soy sauce, sesame oil, chilli oil, black vinegar and caster sugar and pour this over the scallops, then top with the ginger. Put the bowl in the steamer over rapidly boiling water and steam for about 8 minutes (the time will vary, depending on the circulation of the steam). The scallops should be just barely cooked.

    3. Remove the bowl from the steamer and scatter the shredded spring onion over the scallops.

    4. Heat the peanut oil in a small pan until it is smoking, then douse the scallops with the oil – be careful, it will spit! (The scallops can be served straight from the steamer bowl, but if you prefer to transfer them to a platter, do this before you pour over the hot oil.) Top with the coriander and serve immediately with steamed rice.

    Tip: if you're using an oven, preheat to 180C (200C conventional), cover the bowl in foil and cook for 8-12 minutes, depending on the thickness of the scallops. This is a good way to cheat if you don't have a large enough steamer.

    Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

    Buy Now

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CHILI VINEGAR RECIPE | EPICURIOUS
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May 12, 2021 · Instructions Chop red & green chillies, keeping seeds intact. Cut 4 whole fresh basil leaves. Peel whole cloves of garlic. Place the chillies, garlic and basil leaves in a sterilised bottle. (see notes for how to sterilise) Use a funnel to pour out the vinegar all the way to the top. Give the bottle ...
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CHILI AND VINEGAR SAUCE » REAL THAI RECIPES » AUTHENTIC ...
Aug 02, 2007 · 4 tablespoons vinegar 1/4 teaspoon white sugar Directions Mash the garlic, chilies and salt in a stone mortar and pestle until a paste. Add the vinegar & sugar and mix well. Note: Be *very* careful when you mash up the chilies, bits of chilies can fly out of the mortar and are very painful if the end up in your eye.
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CHILLI VINEGAR | THE COCKNEY COBBER
Apr 22, 2015 · In an old vinegar bottle (750 ml), mix 2 parts white vinegar with 1 part malt vinegar. Add 3 or 4 fresh baby chilli’s (or any preferred chilli), bruise and open at least one of the chillis. Add the peppercorns. Leave for least a week. Note: The vinegar will get stronger the longer you leave it. If it becomes too hot, you can always dilute it with more white or malt vinegar.
From cockneycobber.wordpress.com
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CHILI PEPPER VINEGARS - CHILI PEPPER MADNESS
Apr 06, 2014 · In a large pan, bring your vinegar to a boil, then reduce to a simmer. Add your chopped chili peppers and remove from heat. Cover and cool to room temperature. Pour the contents into a quart sized sealable container, leaving about 1/2 inch of head space. Store the pickled peppers in the refrigerator for 2 weeks before using.
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Chilli Vinegar Recipe. Trim the chillies and slit open. Bring the vinegar to the boil and add the chillies. Return to the boil. Pour into a wide-mouthed warm sterilized jar. Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally. Strain through muslin and pour into a sterilized jar/bottle.
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