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preservation Really hot vinegar

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ShowMeDaSauce

Curiosity of my mystery pepper is getting the better of me and the plant has lots of pods on it. Assuming its a Naga i was thinking about adding maybe 2 pods to a smallish bottle and top it off with some heated vinegar, garlic and lime basil. I will probably need to quarter them to get them in the bottle.
 
So do you think 2 Naga Morich is enough to make about 8oz of vinegar reasonably hot? I dont want to use any more off that plant but i do have a couple green ghost i can spare too.
 
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So I added a few more peppers:
photo_vinegar_tabasco_short_yellow_2.jpg

 
That's it just for the moment for the Tabasco Short Yellows. The plants are going strong but nothing more immediately. It should be good!
 
Agreed - I also don't care much for bird's eye chillies. Each to their own, but for me not so much taste, lots of heat all up front, me wondering why I ate a bird's eye chillie, etc.  ;)
 
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I like dried chilis... vinegar is 95% water, they get rehydrated and plump back up, but the drying process adds depth, earthiness, and a tad of smokiness to nearly any chili. The commercial ones that look fresh in the bottle were most likely packed dry.
 
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Mexican oregano works well too but I like to keep the vinegar clean to use with any cuisine. Taragon vinegar is popular but sage leaves work great with meat dishes.
 
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Ive seen a Taragon from Bonnie labeled as Mexican Taragon. I plucked a leaf and gave it the sniff test. Reminded me of Thai Basil. I wish i would have grabbed one now. Regular taragon is very nice in vinegar.
https://bonnieplants.com/product/tarragon-mexican/
https://en.wikipedia.org/wiki/Tagetes_lucida
 
Yeah that Naga Bhut vinegar has some zip to it. Curiosity got the better of me. The mix of cane and dry white wine vinegar worked REALLY well i think.
 
This is the birdseye white rice vinegar. My brother grabbed a pod and bit a piece off. Lit him up good too. His tolerance is lower than mine but yeah they are hot. Not as hot as the super tiny ones they get at that market though.
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aguLSBY.jpg
 
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Looks like a perfectly serviceable bottle of vinegar... :-) How long did have you had it doing it's thing?
 
Sage definitely sounds like an interesting idea - very easy to get fresh here (one buys a small plant for a couple of euros). Now the weekend project.
 
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Based on the suggestion of THP, I made up some Fire and Ice Tomatoes using the vinegar made. It was indeed fantastic!
 
Recipe:
  • 5 large tomatoes
  • 1 large cucumber
  • 1 medium onion
  • 0.75 cup chilli vinegar
  • 0.25 cup water
  • 6 tbsp sugar
  • 3 tsp mustard seed
(Sorry, no photo - my relatives were visiting and we ate it before me thinking I should have taken some form of proof... For consolation: I had to make up another bottle for said relatives to take with, to make the tomatoes at their end once home.)
 
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I've played with the hot vinegar concept as well.  heres what ive found, for what it's worth.
 
1.  green (unripe) peppers don't set too well 
2. Adding  Cold vinegar takes a "while"  to mature properly ..Months or longer
3. Adding near boiling vinegar makes it mature quicker, but the peppers don't hold up well long term (not a problem if you use it a lot) 
4. NEVER use powdered spices like onion or garlic powder. It doesn't mess up the taste, but it will look awful, mess the texture a bit.  
5. I use the wild petines that grow all over the countryside here, so I am partial to the tiny but mean peppers in my vinegar. 
6. when adding other herbs etc..Whole garlic clove works, so does green onion, or sliced white onion, and oh my my my did cracked peppercorns add a good color and flavor. Havent venture too much into Bay, or tarragon though.
7. Olive oil added, settles to the top, seals the vinegar while its sitting.  Just shake and pour!  
8. last but not least.. i've done the blender thing with a cup of petines, some vipers or Habs for extra flavor, kick. Added salt and a BUNCH of fresh garlic, then set the blender to high added vinegar until it reached the desired consistency...
 
 
 
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Yeah I love fire and Ice! I'm quite familiar with cucumber vinegar onion mix, pops made it growing up and it was a fridge staple! Ive made a couple pepper vinegars or "peppa sauce" as they say down south with some fun peppers. Had same thing, onion, garlic, and Lil pickling spice but my basil had run out of steam by that point otherwise would have added it.. Right is Tabasco peppers and left is a blend of aji cito and aji Charapita.
The Hot Pepper said:
Called fire and ice when u add tomato... so good!
Click to expand...
12018ce3fb6d1a173f8768c1e25b2369.jpg


Sent from my XT1565 using Tapatalk
 
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