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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

4 oz Rice vinegar
6 Chilis, up to 10
1/2 Clove fresh garlic, up to
1 up to
Salt to taste

INSTRUCTIONS

Here is my technique for preserving chili in vinegar. I've never
encountered any problems. This can be using a small container, so as
to keep a shaker handy on the table, or for concentrated vinegar that
will need to be diluted with vinegar prior to use. Chilies may be
fresh or dried. I primarily use a chili "native" to the Philippines,
called 'sili'. Sili is an extremely hot yet textured chili.Sili is
about 1" in length, and this is one of the hottest, so the recipe can
be varied depending on your tastes.  Put chili and garlic in small
shaker type bottle. Add vinegar and  salt. let sit for one day.  That's
it. It can be stored at room temperture for up to 2 months.  Posted to
CHILE-HEADS DIGEST by Contrast <jhcurry@ibm.net> on Sep 16,  1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 299mg
Potassium: 816.1mg
Carbohydrates: 48.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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