How to Make Spicy Chili Vinegar
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Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
64 tablespoons
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Calories
93 kcal
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Course
Condiments
-
Cuisine
American
How to Make Spicy Chili Vinegar
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Learn how to infuse vinegars with chili pepper heat and flavor to add some zing to your meals, easy to make and you can use it in so many ways.
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Ingredients
- 1 ounce chili peppers you can use up to 8 ounces or more for a hotter infusion, chopped
- 16 ounces vinegar (works with any vinegar)
Instructions
- Bring your vinegar to a boil, then reduce to a simmer.
- Add your chopped chili peppers and remove from heat. Cover and cool to room temperature. Strain if desired and keep the peppers in the fridge in a sealed container, or keep them in the vinegar.
- Pour the contents into a quart sized sealable container, leaving about 1/2 inch of head space.
- Store the pickled peppers in the refrigerator for 2 weeks before using.
Nutrition Information
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Calories
93kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
12mg
(1%)
Potassium
100mg
(2%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
270IU
(5%)
Vitamin C
41mg
(46%)
Calcium
31mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 64tablespoons
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 12mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 41mg | 46% |
| Calcium | 31mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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