Ingredients

Choose your Chilli eg.

1 Habanero or

2 Jalapeños or

1-2 Purple Haze or

1 Yellow Fatalii or

Whatever Chilli you like!

50ml White Balsamic “Condiment” as the Italians call it because it is not true Balsamic Vinegar.

10ml Mirin

A Sprinkle of Maldon Salt

Preparation

  1. Remove the seeds (you can use the seeds if you like) from your chosen chilli chop the flesh very finely.
  2. Blanch the chillies very briefly in 2-3 teaspoons of boiling water, drain.
  3. Sprinkle with salt then pour over the White Balsamic & Mirin and give it a stir.
  4. Pour into a small jar & leave at room temperature for 3-4 hours or even longer if you like overnight is fine. The flavour & the heat of the chilli seeps slowly into the vinegar.
  5. Strain as and when you want to use it - you can use the chillies as well if you want more heat!!
  6. Pop in the fridge, & it will keep well for a week or so but is not designed for long term storage.