7 secrets to making chili peppers in vinegar

The idea of ​​the Chili Peppers in Vinegar arises from finding a delicious way to preserve the intensity and unique flavor of these peppers.

• In Argentina, the preserved chili peppers They are a popular pickle used to add a spicy and sour touch to various dishes. Their presence brings an explosion of flavours to meals and is appreciated both in its homemade version and in restaurants and street food stalls.

Some characteristics of the Peppers in Vinegar

In the world of preserved chili peppers You can find from mild and basic flavors to some more intense ones, the Chili Peppers in Vinegar have that unique peculiarity and that is that They offer different flavours to suit all tastes, depending on the variety chosen. They can be red, sweeter; green, more bitter; or elongated yellow, spicier.

• Culinary versatility: They can be used as a garnish, condiment or even as a main ingredient in sauces and dressings.
• Spicy accent: The spiciness level can be adjusted depending on the variety of chili peppers used, allowing control over the intensity of the dish.

Another highly valued feature of this preparation is that the pickling prolongs the shelf life of chili peppers, allowing you to enjoy their flavor for a longer time. In addition, Chili Peppers in Vinegar not only add flavor, but also fill the kitchen with irresistible aromas.

Keep the chili in vinegar correctly is essential to maintain its freshness, flavour and texture over time. Some tips to keep in mind are:

• Suitable packaging: Use airtight glass jars to store them. This prevents air from entering and keeps the pepper fresh.
• Full immersion: The peppers should be completely submerged in the vinegar. This helps prevent oxidation and the growth of microorganisms on the surface.
• Storage: Store the jars in a cool, dark place to preserve the quality of the preserved chili peppersDirect light can affect flavor and texture.
• Avoid cross contamination: Clean the jars thoroughly before filling them with the peppers to avoid cross contamination. You can wipe them with a little alcohol beforehand, making sure they are dry before adding the peppers.
• Controlling the quality of vinegar: Use good quality white vinegar to preserve the peppers. The vinegar acts as a preservative and contributes to the final flavour.
• Add protective layers: To prevent oxidation, you can add a thin layer of olive oil to the top of the jar before sealing it. This will act as a protective barrier.
• Label and date: Label jars with the date of preparation to keep track of storage time.
• Optional cooling: Although Chili Peppers in Vinegar They can be stored at room temperature, refrigerating them can extend their shelf life and maintain their quality. This is especially useful in hot climates.
• Use clean utensils: When consumed chili in vinegar from the bottle, it is key to use clean and dry utensils to avoid contamination.
• Do not expose to heat: Avoid exposing chili peppers to extremely high temperatures and keep jars away from direct heat sources, as this can affect their flavor and texture.

Los preserved chili peppers They take time to marinate, but there is a quick way to make them without having to boil them, and they can be consumed from one day to the next:

1. Wash the peppers and remove the seeds, let them dry on absorbent paper.
2. Choose clean, dry glass jars with tight-fitting lids.
3. Fill the jars with peppers, leaving enough room at the top for the vinegar. Sprinkle with salt to taste and a few cloves of garlic (optional).
4. Fill the jars with white vinegar until the peppers are completely covered. It is important that all the peppers are submerged in vinegar.
5. Mix and secure the lids by tapping the jar to remove any air bubbles. Seal the jars tightly and let them rest at room temperature for at least 24 hours.
6. Store in refrigerator or cool, dark place if consumed within a short period.

• Combine different types of chili peppers for a unique blend of flavors.
• Let the chili peppers rest in Vinegar for at least 24 hours to intensify the flavors.
• Use disinfected glass jars with alcohol or boiled and dried, to preserve freshness and prevent leakage of external flavors.
• Store in a cool, dark place or in the refrigerator, to maintain quality over time.
• Add spices such as pepper, bay leaves, cumin, or sageto personalize the preserve.

1. Barbecues and grills: They go perfectly with grilled meats to give a spicy touch to each bite. They can be placed directly on the meat or served interspersed on a beef skewer.

2. Sauces and dressings: Crush some preserved chili peppers and mix them with homemade mayonnaise or yogurt to create a spicy and delicious sauce. Ideal to accompany French fries, tacos or sandwiches.

3. Salads: Adding chillies to salads gives them a flavour boost. They pair particularly well with an avocado and apple salad, for example, providing an irresistible spicy contrast.

4. Marinades and marinades: Use them as part of a marinade for pork or chicken. The acidity of the vinegar softens and enhances the flavors of the meat, creating a juicy and nuanced dish.

5. Dips and creams: By incorporating them into the preparation of cold dips and sauces, they are ideal to accompany French fries, nachos or fresh vegetables at social gatherings.

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Yields: 2 bottles

Preparation time: 30 minutes

Resting time: At least 24 hours

Ingredients

• 500 g of assorted chili peppers
• White vinegar: 500 cm3
• 2 tablespoons of salt
• Optional: 4 cloves of garlic
• Black peppercorns: 1 tablespoon
• Bay leaves: 4

1. Wash the peppers thoroughly under running water. Remove stems and seeds. It is important that they are dry before placing them in the jars.
2. In a saucepan, bring the vinegar and salt to a boil, adding the bay leaves and peppercorns. Boil for about 5 minutes, turn off the heat and let cool.
3. Place the peppers in sterilized glass jars and pour the vinegar mixture over them, adding the garlic cloves.
4. Seal the jars tightly and let them rest in a cool place for at least 24 hours before consuming. For a more intense flavour, they can be left in the refrigerator for 10/15 days before using them.