Jalapeno Carrot Infused Vinegar


This last posting in this batch of infused vinegars brings me to a savory version, finally. I don't tend to think of making savory infused vinegars very often; however, I really wanted to try this combination of flavors, so I made this Jalapeno Carrot Infused Vinegar. It works well for salads and other savory dishes, but my favorite way to use it is as a spray on air-popped popcorn with a little bit of nutritional yeast.






Jalapeno Carrot Infused Vinegar

1 small onion
2 cloves garlic
2 jalapeno peppers
2-3 medium carrots
2 cups apple cider vinegar

Chop the onion. 

Peel and lightly smash the garlic clove. 

Remove seeds and stems from jalapenos. Chop jalapenos. 

Chop carrots.









Place all the vegetables in a large jar. 

Cover with vinegar.


Place in a dark, cool place and let set for approximately 1 month.*







Strain vinegar from vegetables and discard vegetables. 

Pour vinegar into a bottle.
 
Refrigerate if desired.**








*In particularly warm climates or during particularly warm times of the year, infused vinegars can be allowed to infuse in the refrigerator, if desired.

** I like to store vinegar (infused or not) in the refrigerator because I like it cold, so I haven't tried not refrigerating it.


Note: I use organic ingredients whenever possible.



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To learn more about me and my work, please visit, www.tlcooper.com.







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