Total Time
1008hrs
Prep 1008 hrs
Cook 0 mins

Adds a fiery hot taste to marinades and sauces.

Ingredients Nutrition

Directions

  1. Halve and deseed the chilies.
  2. Slice into sixths.
  3. (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
  4. Bring to a rolling boil.
  5. Cover and remove from heat.
  6. Cool.
  7. Pour into a sterilized jar and store in a cool dark place for 6 weeks.
  8. Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.

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