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How to Make Spicy Chili Vinegar
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.
Prep Time
5 mins
Cook Time
5 mins
Servings: 64 tablespoons
Calories: 93 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 ounce chopped chili peppers (you can use up to 8 ounces or more for a hotter infusion)
- 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.
Cup of Yum
Nutrition Information
Calories
93kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
12mg
(1%)
Potassium
100mg
(3%)
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
% 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.