Chili Vinegar (No. 405)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Infuse fifty fresh red English Chilies (cut in half, or pounded) in a pint of the best vinegar for a fortnight.
  2. Alternatively, infuse a quarter of an ounce of Cayenne pepper, No. 404, in a pint of the best vinegar for a fortnight.
Original Text
Chili Vinegar.—(No. 405*.) This is commonly made with the foreign bird pepper; but you will obtain a much finer flavour from infusing fifty fresh red English Chilies (cut in half, or pounded) in a pint of the best vinegar for a fortnight, or a quarter of an ounce of Cayenne pepper, No. 404. Obs.—Many people cannot eat fish without the addition of an acid, and Cayenne pepper: to such palates this will be an agreeable relish.
Notes
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