Mexican Vinegar
photo by Andi Longmeadow Farm
- Ready In:
- 336hrs 1min
- Ingredients:
- 6
- Yields:
-
1 quart
ingredients
- 1 quart red wine vinegar
- 3 sprigs fresh cilantro
- 2 sprigs fresh oregano
- 3 -5 cumin seeds
- 1 hot chili pepper (optional)
-
decoration
- 1 whole red pepper (optional)
directions
- Pour vinegar over bruised herbs. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Add a whole red pepper for decoration.
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Reviews
-
Sorry Nyteglori, this didn't make it two to three weeks as I had planned. I gave up and used this the other day, and it was so good, this is now my second (2) batch. I really, really, love hot peppers ~ and this was a wonderful easy recipe to put together, let sit a bit, and use up. The taste was grand, and the mixture of cumin fresh herbs and hot peppers really made this a truly special condiment to any table. I use this for sliced cucumbers (that I put in fridge and chill) throw on raw veggies, or use in a salad dressing. This is not a hot vinegar, but rather a taste that amplifies the freshness of the herbs. I added a about 10 - 15 pieces of rock salt (or ice cream salt) to the bottle and it brings out the taste even further, like that was possible, since it's already beyond special! Thanks, Nyteglori makes a perfect gift too!
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">