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Garlic-Chile Vinegar

Garlic-Chile Vinegar


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This spicy-tangy-funky condiment will become your secret weapon. Make a big batch (you can also try using different chiles, such as jalapeño, serrano, habanero, Fresno) and add a splash to soups, stews, braises, and creamy dressings. It'll bring some heat, acid, and lots of garlic flavor.

Ingredients

  • 7 red or green Thai chiles
  • 8 garlic cloves, thinly sliced
  • 1 1½" piece ginger, peeled, thinly sliced
  • 2 cups distilled white vinegar

Recipe Preparation

  • Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.

  • Do Ahead: Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.

Reviews SectionI found that the following changes make a bit more flavorful vinegar:Add 1 tbsp coarsely ground mixed peppercorns and 1 tbsp crushed mustard seed .I added 12 Thai chilies instead of just 7 or 8.Cut open the Thai chilies and de-seed them, adding the seeds in seperately from the chili's outer skin: also, thinly slice the skin into small pieces.I minced my garlic instead of thinly slicing it, but eh.This is so easy and so good. Really brightens up vinaigrettes, tastes great in stir fry and fried rice dishes, and I cannot wait to try a som tum adjacent application with cucumbers.Thanks again, Allicin. ;)

Coconut Tilapia with Sweet Garlic-Chile Sauce

In a blender, combine the Thai chile, garlic, ginger, water, sugar, white vinegar, flour, ketchup and 1/8 teaspoon of sea salt, and blend on high for 1 minute. (see Note). In a small saucepan, bring the mixture to a boil over high heat. Boil, whisking, for 3 minutes, until the sauce thickens. Remove from the heat and allow the sauce to cool completely.

In a medium bowl, whisk together the coconut and 1/4 teaspoon of sea salt.

Rinse the tilapia under cold running water and pat dry with a paper towel. Drizzle the lime juice over the tilapia, and then dip the fish into the coconut, pressing on the coconut so that both sides of each fillet are well coated.

In a medium nonstick frying pan, heat the oil over medium heat. Add the fish, shaking the pan gently after adding each piece to prevent sticking. Cook the tilapia for 3 minutes per side, until the coconut is crispy and the fish is cooked through.


How to Make Chili-Garlic Sauce

First, select and measure out your chili peppers by weight. Four ounces is good. You can choose any type of pepper to make a good chili-garlic paste, though Thai chiles are traditional in some regions. Red, fresh, vibrant peppers are ideal. Consider cayennes, red jalapenos, red serranos, or Fresno peppers to make this sauce.

Add the peppers to a food processor along with 4 garlic cloves, 1 tablespoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper.

Next, process to form your sauce. Pour all of the ingredients into a pot and simmer them for about 10 minutes to meld the flavors.

Finally, cool and adjust with a bit more salt and pepper to your personal tastes. Store in a sealed jar in the fridge until ready to use.


Recipes

Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.

  • 2 cloves garlic , minced
  • 1/4 cup white vinegar
  • 2 tablespoons canola oil
  • 2 teaspoons ground ancho chile pepper , (see Ingredient note)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1-1 1/4 pounds flank steak , trimmed of fat

Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.


Garlic and Chile Edamame

I’m excited to bring you today’s recipe in partnership with NAKANO® Rice Vinegar. The lovely folks at NAKANO Rice Vinegar asked me to create some healthy delicious recipes to kick off the new year featuring their high-quality rice vinegars. Today’s quick and easy snack-a-licious recipe does just that. This Garlic and Chile Edamame recipe could not be easier to make and is a healthy, filling snack loaded with flavor thanks to NAKANO’s Roasted Garlic Rice Vinegar, toasted garlic chips and a good pinch of spicy red chile flakes.

Transform that bag of frozen edamame sitting in your freezer right now into a healthy afternoon snack or dinner party appetizer. All you need is NAKANO Roasted Garlic Rice Vinegar, a little olive oil, garlic cloves, red chile flakes and flaky sea salt to put this dish together in literally minutes.

While the frozen edamame are cooking in boiling salted water, simply infuse a tablespoon of extra virgin olive oil with thinly sliced garlic and red chile flakes until the garlic is nicely toasted. (It’s going to smell so good in your kitchen). Then add the drained edamame to the garlic and chile oil and toss with NAKANO Roasted Garlic Rice Vinegar to really amp up the flavor. Pile them into a bowl for sharing (or not) and sprinkle with flaky sea salt to finish the dish. You’ll be surprised how quickly these Garlic and Chile Edamame will be devoured.

NAKANO Roasted Garlic Rice Vinegar is sweet with a mellow roasted garlic flavor that elevates savory dishes. Try it in dressings or marinades for added flavor or add a dash to starchy sides like white rice or roasted, baked mashed or my favorite: french fries. Sea salt and vinegar just got an upgrade.

For eight generations, NAKANO Rice Vinegar has perfected a classic, clean taste for flavorful, accessible Asian recipes at home. It’s a not-so-secret ingredient that can be incorporated into your meals for a healthy start to 2020. Look for all of NAKANO Rice Vinegar’s flavors at a grocer near you to add more flavor to your weekly meals.

These Garlic and Chile Edamame are

Spicy
Garlicky
Healthy
Flavorful
Satisfying
Aromatic
Enticing
Delicious


Does Homemade Chili Garlic Oil Have to Be Stored Refrigerated

Yes, due to the concern of botulism with homemade chili oil, I only recommend storing this recipe in the refrigerated even though the fresh garlic is cooked and strained out. Better safe than sorry in my opinion!

How Long Does Chili Oil Last?

1 week when stored properly and in the refrigerator. The FDA has recommended that infused garlic oils be used prepared fresh, used right away, and leftovers must be refrigerated and used within a week. More information regarding FDA recommendations and garlic infused oils can be found here: Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil.

How to Make Chili Oil Last Longer

To make this chili oil last longer, and remove the requirement of refrigerator storage, eliminate the fresh garlic and only make a simple chili oil. When used as a dipping oil, fresh garlic can be added at the time of serving.

What Do You Use Chili Oil For?

Now that you know how to make this Chili Garlic Oil, check out these recipes that you can use this dipping/finishing oil with. Or, simply browse the Recipe Index to find something that looks good to you!

This recipe for Arrabiata Sauce is simple and just-spicy-enough. Use this Homemade Chili Garlic Oil to prepare this sauce. This sauce is great on a variety of foods &ndash chicken, sausages, pasta, even your morning eggs!

One of my favorite artisan breads to make at home is this Rustic Rosemary Garlic Bread. It is great served with dipping oil and I highly recommend trying it with this Chili Garlic Oil!

Use this Chili Garlic Oil as a finishing oil and drizzle it over the top of this Roasted Red Pepper Hummus for an extra spicy kick!

If you&rsquore looking for a creamy, rich and flavorful soup, try this Italian Sausage Kale Soup. It&rsquos a lightened up version of an Olive Garden Classic and crowd favorite, Zuppa Toscana. Add a drizzle of this Chili Garlic Oil for an extra punch of flavor!

Easy One Skillet Baked Ziti is the perfect, easy comforting pasta dish. Take it up a notch for a spicier version by using this Chili Garlic Oil in place of the olive oil in the recipe!

Use this Chili Garlic Oil as a finishing oil drizzled over top of this Pizza Caprese with Garlic Foccacia Crust! I love the combo of spicy garlic oil paired with cheese, fresh basil, and tomatoes!

These are just a few recipe suggestions for using this Chili Garlic Oil! You can use this oil in place of olive oil in many recipes as long as you think that the flavors will go well with the recipe you are making.

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It should keep a few months easily in the fridge, or even longer. It&rsquos all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you&rsquore concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce &ndash Set of 4. If you like the smaller bottles that most hot sauce makers use, here&rsquos another link: Hot Sauce Bottles, 5 Oz &ndash 24 Pack.


Why Make Chili Garlic Sauce at Home

Vary the Taste

Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat (for a Sriracha flavor) or additional vinegar to bring out another dimension (for Sambal Oelek).

No Artificial Preservatives

Unlike the commercial stuff, this recipe doesn&rsquot rely on sodium benzoate, a preservative that some people avoid due to its possible connection with hyperactivity in children and which, in combination with vitamin c (which chili peppers contain) produces the known carcinogen benzene.

Plus, it&rsquos incredibly easy to make.


Garlic-Chile Vinegar - Recipes

This is a very traditional variation on a Portuguese-influenced dish that originated in Guyana. The usual preparation method is to slaughter a pig, cut it up, and marinate it in a huge mass of garlic, malt vinegar, and fresh thyme. After a week, the meat is cooked in a large pot, creating its own garlic-oil. Note that this recipe requires advance preparation.

  • 1/4 pound garlic doves (4 or 5 heads)
  • 2 tablespoons chopped fresh thyme or 4 tablespoons dried
  • 2 onions, chopped
  • 1 habanero chile, seeds and stem removed, chopped
  • 2 teaspoons salt
  • Juice of 1 lime
  • 2 cups white vinegar
  • 4 pounds boneless pork leg or shoulder, cut into 1-inch cubes
  • 1/4 cup vegetable oil for frying

Combine all the ingredients except the pork and oil and puree in a blender in batches until smooth. Pour the mixture over the pork and marinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days and preferably 1 week.

Drain the pork, discard the marinade (see Variations), and pat it dry. Heat the oil in a frying pan over medium-high heat and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes. Add more oil for each batch if necessary.

Drain the pork on paper towels, keep warm in an oven, and serve with a salad and boiled rice.

Variations:
Some cooks brown the pork slightly and then finish the cooking in a 350 degrees F oven for about 30 minutes in a covered ovenproof casserole, adding some water or marinade. For garlic lovers, simmer the marinade until thick and serve it over the pork cubes.


1. Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.