Spicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads. I learned to love the particular flavor of habanero peppers after traveling some years ago to Haiti but I didn't learn how to harness their heat until much later when I was researching Soupe Joumou for a cooking class and made Pikliz from scratch. Pikliz is is a favorite Haitian condiment. It's an extremely spicy pickle of shredded veggies and Habaneros. Soupe Joumou uses the technique of pricking whole Habanero peppers with a toothpick to infuse soups and stews with their flavor and heat, but without the hot punch of sliced peppers. The two together gave me the idea for this vinegar. It has the best of both worlds in my opinion, adding both heat and flavor, plus it's super simple to make. You can use other hot peppers like Thai bird chilies or fresh cayenne peppers to make the vinegar, but Habaneros are the best! Try it.
AuthorAnn Ogden GaffneySpicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads.
Prick each pepper 5 or 6 times all over with a toothpick, taking care not to tear them open
Place the peppers in a lidded jar big enough to hold both them and the vinegar. Pour the vinegar over the peppers, gently pushing them down so that the vinegar starts to seep into the holes. Screw down the lid and give them a shake. Leave to infuse for 24 hours, or longer. Use as a condiment in soups, stews, and salad dressings.
- The vinegar will get stronger and tastier the longer it infuses.
- You don't need to remove the peppers from the vinegar. They will keep in it for up to 6 months in the fridge.
Ingredients
Directions
Prick each pepper 5 or 6 times all over with a toothpick, taking care not to tear them open
Place the peppers in a lidded jar big enough to hold both them and the vinegar. Pour the vinegar over the peppers, gently pushing them down so that the vinegar starts to seep into the holes. Screw down the lid and give them a shake. Leave to infuse for 24 hours, or longer. Use as a condiment in soups, stews, and salad dressings.
- The vinegar will get stronger and tastier the longer it infuses.
- You don't need to remove the peppers from the vinegar. They will keep in it for up to 6 months in the fridge.
