Best Chili Vinegar Recipes

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.

CHILI VINEGAR

Steps:

• In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.

CHILI GARLIC VINEGAR

Steps:

• Pack chili peppers and garlic into a sterilized jar.
• Add salt and vinegar.
• Cork and give a shake.
• Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
• Should last about 6 months.

CHILI VINEGAR

Steps:

• In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
• Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.

BROCCOLI WITH VINEGAR AND HOT CHILI OIL

Steps:

• If you are using whole broccoli, remove tough stems, and cut into florets. Steam the florets for about 7 minutes. Drain.
• Mix the vinegar and oil, and drizzle over the broccoli. Serve.

VINEGAR-CHILI-ONION DIPPING SAUCE

Steps:

• Mix all the ingredients together in a small bowl and leave for 30 minutes to steep.

CHINESE SHREDDED POTATOES WITH CHILI AND VINEGAR

Steps:

• 1)Prior to preparing any of the ingredients. Cut the potatoes into thin strips the size and thickness of a matchstick. 2) Place potatoes in a glass bowl and cover in water. Refrigerate potatoes for 30 minutes. 3) After soaking the potatoes drain potatoes and rinse potatoes under water to remove any extra starch. 4) In a non stick wok or frying pan, heat Sesame oil, add garlic and chili 5) Add potatoes to wok and quickly stir fry. Add the rice vinegar, soy sauce and sugar. Stirring potatoes for 3- 5 minutes until the liquid thickens. 6) Ad this point you can add the bell peppers or onion chives. If using bell peppers cook for 1 minute. After stir-frying add vinegar.

HOT CHILI VINEGAR

Steps:

• Halve and deseed the chilies.
• Slice into sixths.
• (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
• Bring to a rolling boil.
• Cover and remove from heat.
• Cool.
• Pour into a sterilized jar and store in a cool dark place for 6 weeks.
• Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.