| 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
OPTIONAL
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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