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Habanero Vinegar

  • Total Time:
  • Servings: 2/3 cup
  • Time(Other): Plus cooling

This tangy, fiery condiment can stand in for any hot sauce, but it's particularly delicious with rich meats like pulled pork.

Slideshow: Condiments

KEY: Barbecue/Cookout, American, Southwestern/Tex-Mex, Sauces & Condiments, Fast, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 3 habanero chiles, stemmed
  • 2/3 cup distilled white vinegar
  • 2 teaspoons honey
  • 1 1/2 teaspoons minced peeled fresh ginger
  • Kosher salt

How to make this recipe

  1. Roast the chiles directly over a flame, turning, until lightly charred all over; transfer to a blender. 

  2. In a small saucepan, combine the vinegar with the honey, ginger and a pinch 
of salt and bring to a boil. Pour the vinegar into the blender and let cool completely, then puree until smooth. Transfer the habanero vinegar to a jar and season with salt.


Make Ahead

The habanero vinegar can be refrigerated for up to 2 weeks.

Published August 2014

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471898 recipes/habanero-vinegar 2014-07-14 barbecue-cookout|american|southwestern-tex-mex|sauces-and-condiments|fast|make-ahead|staff-favorite|vegetarian august-2014 recipes,habanero-vinegar 471898
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