23 November, 2011

Cajun Apple Cider Vinegar

I like this flavored vinegar with chili (try it with Spicy Vegetable Chili)

Cajun Apple Cider Vinegar ingredients
Makes 1 quart
3 jalapeño peppers, sliced lengthwise and with seeds intact
4 scallions, tops trimmed
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon coarse grind black pepper
1 teaspoon crushed red peppers
Juice of one lime
4 cups apple cider vinegar (5% acidity)

For garnish:
Additional whole jalapeño peppers and garlic cloves

Notes: I steep the mixture for 30 days to increase degree of heat.

Place jalapeño peppers and scallions in a large wide-mouth jar with garlic, black and red peppers and lime juice.

Place vinegar in a medium saucepan; heat to simmering. Pour vinegar over ingredients in jar; cover with lid. Be sure contents are completely covered. If not, heat more liquids and add it.

Let stand at room temperature at least 14 days, shaking occasionally.

Strain vinegar through double-layer of cheesecloth into decorative jars, discarding peppers, garlic and herb residue. Add fresh whole jalapeño peppers and garlic cloves. Seal jars with a cork or airtight lid.

You might like:
Rosemary-Thyme-Jalapeño Red Wine Vinegar

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