Hot pepper and lime infused vinegar

An easy and versatile gift from the kitchen!

One of the great things about making infusions like this is that you don’t have to measure precisely. I base the quantity of vinegar on what my final ‘pretty’ bottle or jar can hold; if yours is larger or smaller, just adjust accordingly. Note that if you want to make hotter vinegar to please someone who likes things spicy, crack the dried chilies open slightly before adding to the vinegar so they release more spice into the liquid. If gifting, you can also include a card with suggestions on how to use the vinegar, such as in salad dressings, soups, pan sauces, marinades and more.

Ingredients

• 1 1/2 cups (375 mL) cider or rice vinegar
• 3-5 dried thin chili peppers (I used Thai chilies)
• 1 lime

Method

• Pour the vinegar into a glass jar. Add the chili peppers, cracking open slightly if desired.
• With a sharp vegetable peeler or small knife, cut thin strips of rind off the lime, being sure to leave the bitter white pith behind on the fruit. If you do get pith on your strips of rind, use a small knife or grapefruit spoon to scrape the pith off the rind.
• Add 3 – 5 pieces of lime rind to the vinegar and hot peppers in the jar. Cover and shake to combine well.
• Refrigerate and let sit, shaking once per day, for about 2 weeks, or until the vinegar has reached the flavour level you desire.
• Strain the vinegar through a fine meshed sieve and transfer to a clean jar. Label and store in a cool, dark place for up to two months. For longer storage, keep strained, infused vinegar in the refrigerator.

Makes 1 1/2 cups (375 mL) of vinegar.