Chilli and Herb Vinegar
This is a brilliant condiment to liven up any salad, cooked vegetable dishes such as potato salad or things like braised cabbage. It is best after 5 days of leaving to develop its flavours but it is good to go after an hour or 2.
Like everything, add more of what you like, what we have suggested here is a good starting point. If you like more heat, add more chillies, if you like it sweeter, add more sugar, if you like rosemary and bay add those too. Anything aromatic will work, just make sure it is what you like.
A jar or bottle of approx 300ml volume
- 200ml Cider vinegar
- 100g Mixed Chillies
- 100g Muscovado Sugar, light or dark depends on your taste.
- 10g Good salt
- Handful of mixed herbs, try Thyme and Mint sprigs.
Stuff your bottle/jar/vessel with chillies and herbs/aromatics.
Bring to a boil the vinegar, sugar and salt.
Allow to cool and then your into your vessel.
Place in the fridge to cool.
It will be ready in about 1 hr, but the after 5 days the flavours will have intensified. So plan ahead if you can.
Use the vinegar to make a really rich and spicy mint sauce with finely chopped mint leaves, 2 Tsp light muscovado sugar and 4tbsp of Chilli and herb vinegar. Great on any grilled lamb but lovely on most things.
|200ml Cider vinegar|
|100g Mixed Chillies|
|100g Muscovado Sugar, light or dark depends on your taste.|
|10g Good salt|
|Handful of mixed herbs, try Thyme and Mint sprigs.|