Chilli vinegar


  • 375ml bottle of good-quality white vinegar
  • 15 fresh red chillies, or to taste (slit lengthways, keeping the tops intact)


An old English alternative to Tabasco sauce, this condiment was originally intended as a dressing for fish, which, according to Mrs Beeton, 'many people cannot eat without the addition of an acid and cayenne pepper'. A splash of chilli vinegar adds zing to all kinds of sauces, dressings, marinades and cooked meats.


Remove the lid from the bottle of vinegar and carefully prise off the 'splash' lid, if there is one. Drop the chillies into the vinegar and reseal. Leave to infuse for at least 2 weeks before using. The vinegar will keep for up to 12 months, and the flavour will intensify over time.

This recipe appeared in the post Cayenne and chilli 'peppers' on August 04, 2016.

This recipe appeared in the post A devilish dish for Halloween on October 27, 2016.

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