How to make chilli vinegar the perfect condiment to many dishes. A quick and easy recipe with no cooking involved, garlic cloves, red & green chillies and basil leaves, with malt vinegar is ready to use in an instant! Well known in the UK for being served in London with pie mash and liquor or sprinkled over fish and chips! Chilli vinegar can also be used in homemade sauces, marinades, and chutneys, salad dressings or splash into your casseroles, stews or curries for some extra depth.
Place the chillies, garlic and basil leaves in a sterilised bottle. (see notes for how to sterilise)
Use a funnel to pour out the vinegar all the way to the top.
Give the bottle a little shake, it is ready to use straight away, the flavours will get stronger every day!
Between uses store in the fridge. If not finished within 2 weeks, it is best to strain the vinegar through a sieve to remove the chillies, garlic and basil before they taint. You will still have the delicious chilli vinegar flavouring and it will be ok to use for about 4 months.
To sterilise a bottle, clean the bottle and lid. Fill a large pot with boiling water enough to cover the bottle and allow 15 minutes for the bottle to sterilise.