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Q: Dave,
There’s a fish place in town that keeps bottles of "pepper vinegar" in the condiment rack. Each bottle has a small chile inside and the flavor is perfect for fried foods (especially fish and chicken.) And the product doesn’t require refrigeration. I think that they’re made in-house, as I haven’t seen this product in the stores. No one at the resteraunt could tell me anything about the vinegar–or how it was made–except that it was an "old," "traditional" recipe. Do you have recipes for this type of peppered vinegar?
–Don
A: Don:
Flavored vinegars are common and flavorings include chile peppers, black pepper, and various herbs, especially tarragon. Just take white vinegar and add the chiles of choice, usually cut in half lengthwise. The more chiles you add, the hotter the vinegar. The chiles can be fresh or dried. Here’s a particularly good vinegar.
–Dave
Rosemary Chile Vinegar
This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
2 tablespoons minced fresh small chiles
1 cup fresh rosemary leaves
3 cloves garlic
1 quart white vinegar
In jars, cover the chiles, rosemary, and garlic with the vinegar and cover. Place the jars in a cool, dark place and leave the bottles undisturbed for three to four weeks. Strain, pour into clean, sterilized bottles, and label them.
Yield: 1 quart
Heat Scale: Varies
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