Cherry Chile Infused Balsamic Vinegar

This week we're exploring another infused vinegar. It probably sounds like this one would be hot but interesting the sweet tempers the heat and the heat from the chile adds a little edge to the sweetness. It's a pleasant sweet heat without being overwhelming. That said, you can adjust the heat by adding fewer chiles for less heat and more chiles for more heat. I used a red dried chile, but any dried chile will work.





Cherry Chile Infused Balsamic Vinegar


1 cup cherries (frozen or fresh)
2 cups balsamic vinegar
4 dried chile peppers









Place cherries and chiles in a jar.* Add balsamic vinegar. 


Place in a dark place to allow to infuse.

Let marinate for 1-2 months to fully infuse flavor. Longer will result in a deeper flavor profile.

Strain mixture to separate cherries and chiles from the vinegar. 

Pour into a bottle and label.**

* I reuse old jars I have on hand, but any jar as long as it's large enough will work.

** The bottles I ordered came with a pen for writing directly on the jars, but I've found the ink tends to wipe off fairly easily. I'm trying these labels now. These vinegars do need labels if you make more than one because they look very similar once in the bottles.

Note: I use organic ingredients whenever possible.


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