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Feb
12

Fiery Vinegar

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This Golden Imperial Ossetra Caviar is a connoisseur’s choice due to its nutty flavor, medium sized grains, excellent taste and quality.  You too can experience the wonderful taste profile of this outstanding caviar.  Malossol indicates that the caviar has been slightly salted.  Click on the picture to find out more!

 

Golden Imperial Ossetra Caviar

Golden Imperial Ossetra Caviar

 

Ok, this week is not exactly a salsa, but it still fits the discussion we’ve had over the last several weeks.  Have you ever used a flavor infused vinegar?  That’s what I have for you this week.  It’s a gift that just keeps giving.  This fiery vinegar is great with grilled steaks.  A couple of tablespoons of this across the steak to season and tenderize is just fantastic.  I love it with french fries.  A little sprinkle across your fish and chips will provide a little kick!  And one great thing about it…just keep adding more vinegar to the jar and it keeps coming.  You’ll notice a drop off in heat after a while, that will indicate its time to do a new batch of peppers.

Fiery Viengar

Ingredients:

  • 12 small chiles (a mix of red and green cayenne and Thai chiles is ideal)
  • 3 cups white vinegar

Directions:

Place the chiles in a large freshly washed and dried jar.  In a small saucepan, bring the vinegar to a boil and pour it over the peppers.  Allow it to cool to room temperature.  Seal the jar and store it at room temperature for 2 weeks, shaking it occasionally.

Taste the infused vinegar.  If it’s spicy enough, your ready to go.  If it’s not, add a couple of dried chiles and wait another week.  It will keep at room temperature indefinitely.

You can also use a fancy jar and dress it up a bit.  Makes a great gift for your favorite foodie!

Enjoy!

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