Large Bottle Vinegar Blends And Recipes

by: Michele Johnson

These recipes are for the big bottles (500 ML), half into for smaller bottles (250 ML)

 

Salsa Pepper Vinegar

1 jalapeno pepper, cut in half
1 habanera pepper, cut in half
2 slices of red bell pepper
2 slices of green bell pepper
2 slices of yellow bell pepper
2 slices of orange bell pepper
2 Serrano peppers
3 cloves of garlic
3 green olives
1 tsp. Black peppercorns
1 to 2 sprigs of cilantro

Arrange above ingredients in bottle, then add white wine vinegar; cork. Vinegar is ready to use in 2 to 3 weeks.

Hint: When cutting the hot peppers, cover hands with plastic bags or wear plastic gloves to keep the hot pepper oil off of you skin. It will not wash off.


Citrus Delight Vinegar

7 slices of orange
7 slices of lemon
7 slices of lime

Alternate citrus when placing in bottle. Slices should be very thin; add white wine vinegar. Cork and seal.

Hint: to place slices in bottle, gently roll slice and slide into bottle. A straw can be used to gently push slice into bottle and help place it where you want it.

Options: you can also use ruby red grapefruit slices or tangerine slices when available.
 

Cherry Citrus Vinegar

Make same as citrus delight vinegar but add maraschino cherries as you alternate the citrus. Make sure to leave the stems on the cherries. After they are removed, the color will fade. Before adding white wine vinegar, add 3 tablespoons of cherry juice. This will give the vinegar a nice color. Let stand for 3 weeks before using.


Lemon Pepper Vinegar

21 slices of lemon
1 tsp. Black peppercorns

Slice lemon very thin. Alternate lemon slices with a few peppercorns. This will help the peppercorns to be throughout the bottle. Add white wine vinegar; cork.  Let stand 3 weeks before using.

Hint: Roll lemon slices before placing in bottle. Be careful so lemons will not break apart. Great in fish and chicken recipes.


Strawberry Lemon Vinegar

12 to 14 thin slices of lemon

Roll lemons and gently place in bottle. Add strawberry vinegar from fruit vinegar recipe; cork and seal. Ready to use in 5 days. This vinegar will last about 3 months after opening.



RECIPES

Sweet Chili barbecue sauce

1/2 c. Salsa Pepper Vinegar
1/3 c. dark molasses
1/3 c. Dijon Mustard
2 Tbsp. catsup
2 Tbsp. soy sauce

Combine Salsa Pepper Vinegar, molasses, mustard, catsup, and soy sauce. Marinate chicken, beef ribs, or flank steak for 1 hour or up to 1 day. Reserve some sauce for basting.

Salsa Cruda

4 medium tomatoes
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. finely chopped green bell pepper
1/4 c. olive oil or cooking oil
2 to 3 T. finely chopped canned green chili peppers
2 T. Salsa Pepper Vinegar
1 t. mustard seed
1 t. coriander seed
1 t. salt
dash pepper

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off; chop tomatoes. Combine chopped tomatoes with onion, celery, green bell pepper, olive oil or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, salt, and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Makes about 3 cups of fresh salsa.



Waikiki Chicken

Chicken breasts
3/4 c. honey
1/2 c. citrus or cherry citrus vinegar
1/4 tsp. ginger
1 can chunk pineapple (reserve juice)
2 Tbsp. corn starch
1 Tbsp. soy sauce
1 chicken bouillon cube

Brown chicken and place in baking dish. Combine preceding ingredients in sauce pan. Add enough water to pineapple juice to make 1 1/4 cups liquid. Add to saucepan and mix. Boil until slightly thickened; pour over meat. Bake, covered, 1 hour at 350 or until tender. Serve over rice.


Guacamole

8 ripe avocados, peeled
1 medium ripe tomato, diced
1 small onion, minced
1/2 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Salsa Pepper Vinegar
1 Tbsp. Lime juice
3 Tbsp. Minced fresh cilantro

Mash avocados with fork until smooth; stir in tomato and next 5 ingredients. Serve immediately, or cover and chill up to 2 hours. Serve with tortilla chips. Makes about 5 cups.

Vinegar Sherbet

1 3/4 c. Milk
1/4 c. Citrus delight vinegar
1 (8 oz.) can crushed pineapple
3/4 c. Sugar

Add Citrus Delight Vinegar to milk and let stand for 5 minutes. Stir together all ingredients until the sugar dissolves. Freeze in a shallow, airtight container 8 hours, stirring twice. Yield: 3 cups.

Join Today