| 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.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”
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