Smokey Chile Pepper Vinegar Infusion Recipe

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Written by Jason Logsdon

The whipping siphon excels at pulling out the fruity flavors of ingredients before the spiciness. Removing the membranes and the seeds helps to reduce the heat while maximizing the flavor extracted. Don't get me wrong though, this vinegar still packs a punch! I've indicated my favorite chile pepper blend for this recipe below, but feel free to use any dried chile peppers you have on hand.

Smokey chile pepper siphon infused vinegar

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the smokey chile pepper vinegar infusion recipe you can check out the following.
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Smokey Chile Pepper Vinegar Infusion Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 35 Minutes

Smokey Chile Pepper Vinegar Infusion Ingredients

For the Smokey Pepper Vinegar Infusion

2 dried ancho peppers
2 dried guajillo peppers
2 dried nora peppers
2 dried aji chiles
1.5 cups apple cider vinegar

Smokey Chile Pepper Vinegar Infusion Instructions

For the Smokey Pepper Vinegar Infusion

Make sure the apple cider vinegar is at least room temperature or slightly warmer.

Remove the stems from the chile peppers and as much of the seeds as possible. Coarsely chop the peppers then place into the whipping siphon with the apple cider vinegar. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the vinegar and let sit for at least 5 minutes before using.
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Jason logsdon headshot 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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