Sous Vide Chile Pepper Fire Vinegar Infusion Recipe
Many hot sauces are chile peppers blended with vinegar and spices. For this recipe I make a super-spicy hot sauce where all the flavor is infused into the vinegar itself. This makes it a great way to selectively add drops of heat to a meal. I recommend wearing gloves when preparing this vinegar, the oil and juices released from the chopping of the chile peppers will stick to your skin for hours and can burn. If you are a real chile head, feel free to increase the amount of chile peppers used.
Chile Pepper Fire Vinegar Infusion Ingredients
1 habanero pepper
1 serrano pepper
1 chipotle pepper in adobo sauce
1 poblano pepper
1.5 cups apple cider vinegar
Chile Pepper Fire Vinegar Infusion Instructions
Preheat a water bath to 140°F (60.0°C).
While wearing gloves, remove the stems from the chile peppers and coarsely chop the flesh. Combine the peppers, their seeds, and the vinegar in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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