Chile Vinegar |
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Use for meat, salads and vegetables.
1 quart small red ripe chiles, finely chopped
1 quart 5% acidity vinegar
1 tablespoon salt
Put chiles into a sterilized glass jar, then add salt and vinegar. Seal the jar. Let stand for 7 days in indirect sunlight, turning upside down daily. Strain and bottle in sterilized jars. Add clean whole chiles, if desired.