Re: [CH] Good type of Vinegar to "heat-up" with chiles?

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Sandy Olson: "[CH] Midwest Hotluck"
• Previous message: Jana: "[CH] Pepper Jelly"
• Maybe in reply to: Bob Batson: "[CH] Good type of Vinegar to "heat-up" with chiles?"

Another option is a cider vinegar.  One again, milder than the others, but
has a very pale yellow colour so won't hide the chili colour.

Cheers

Dale
-----Original Message-----
From: Jonathan T. Smillie <jsmillie@tickets.com>
To: Bob Batson <bob@sky.net>; chile-heads-digest@globalgarden.com
<chile-heads-digest@globalgarden.com>
Date: Saturday, 21 August 1999 7:02
Subject: Re: [CH] Good type of Vinegar to "heat-up" with chiles?


>At 01:44 PM 8/20/99 -0500, Bob Batson wrote:
>>Can anyone suggest a good type of vinegar to "heat-up" with chiles by
>>immersing the chiles in the vinegar for a couple of months?
>
>For something a little unusual, you might want to consider a balsamic
>vinegar. It is, in my experience, a little sweeter and more complex than
>other types, and would have some depths that perhaps a plain white vinegar
>might not. Of course, it's also a little more expensive... but I think it
>might be worth it (I've used balsamic vinegar on different kinds of greens,
>especially Oriental ones, and it works nicely).
>
>Jonathan
>
>

• Next message: Sandy Olson: "[CH] Midwest Hotluck"
• Previous message: Jana: "[CH] Pepper Jelly"
• Maybe in reply to: Bob Batson: "[CH] Good type of Vinegar to "heat-up" with chiles?"