Caution should be observed in making and using this blast-furnace hot vinegar. Make it only if you have the ability to tolerate extremely spicy, hot chiles. If you can eat Scotch Bonnets, you can handle this.

Hot Chile Vinegar
Recipe type: Condiments
Serves: 1 Quart
  • 1/2 pound hot chiles, any variety fresh green or red
  • 1 Quart distilled white vinegar
  1. Combine ingredients in a pan, bring to a boil, lower heat, and simmer for 5 minutes.
  2. Pack in clean, sterilized jars and let stand in a cool, dark place for a week.
  3. Taste for heat and remove the chiles or leave them in for a bottle of liquid fire.
Success is assured with the traditional varieties: serrano, cayenne, jalapeno, Santa Fe Grande, red hot cherry, Tabasco, Thai, and the ornamentals.

Take care not to add any seeds to the vinegar. Chiles should be handled with gloves, and trimmed and seeded very carefully. Discard and waste cautiously and wash the cutting board quickly and thoroughly. Whatever you do, do not make your kids peanut butter and jelly sandwiches on that board until it has been cleaned. You may send your kid to hospital. No joke.

Use this when making very spicy salad dressings. Use very little as it can ruin a salad or any recipe if used in excess.

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