Mango Vinegar With Optional Scotch Bonnet Pepper

Entered for safe-keeping. Adapted from "Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More" by Linda J. Amendt. Requires 2-4 weeks to steep. Preparation and cooking time do not include the steeping time. Mango vinegar is good for chicken marinades, vinaigrettes, and hot pepper sauces.

• Ready In: 15 mins
• Yields: 2 quarts

Ingredients

• 1  large  ripe mango, peeled and pitted and chopped
• 1  scotch bonnet pepper, quartered and seeded (optional)
• 2  cups rice vinegar

Directions

1. Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!).
2. In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
3. Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar.
4. Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
5. After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor.
6. Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth.
7. Then strain through a coffee filter.
8. Let the vinegar sit over night covered and allow any sediment to settle.
9. Strain the vinegar again through 2 layers of coffee filters.
10. Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.