Hot Hot Vinegar


  • 9 chiles de arbol
  • 7 cascabel chiles
  • 1/2 bunch fresh cilantro leaves
  • 2 fresh scallions
  • 3 garlic cloves, halves
  • 3 3/4 cups cider vinegar


  1. In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released.
  2. Place the chiles in a quart bottle or jar.
  3. Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.
  4. In a saucepan, bring the vinegar to a boil, and pour as much of it over the chiles, vegetables and herbs as will fit in the bottle or jar.
  5. Cool to room temperature, cover, and store in a dark place for at least 5 days before using.

Sprinkle it over Drunken Beans or quelites, or use it in salsa and hot sauces.

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