Active Time
N/A
Total Time
30 MIN
Yield
Serves : 2/3 cup

How to Make It

Step 1    

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


Step 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.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5