Mexican vinegar
Instructions
Clean, wash and dry the chilies, then chop them up and mix them in a bowl with the coriander seeds, coarsely chopped green onions, washed, dried and sliced finely and pour a few drops of Worcestershire sauce.
Pour over mix the white wine vinegar mixed with sugar and salt.
Coperchiare and let macerate for 20 days, occasionally shaking the jar.
Filter and pour directly into bottles decorated with chains of chili peppers.
Ingredients and dosing for 4 persons
- 3 chilies
- 1 tablespoon of coriander seeds
- 2 spring onions
- Few drops of worcestershire sauce
- 100 cl of white wine vinegar
- 1 tablespoon of sugar
- Little of salt
- To decorate
- Some of chilies