Making chipotle vinegar is about as difficult as making a cup of tea. It is a fantastic tool to have in your repertoire when you want to add acidity with smoke in one easy pour. Use it in your favorite salads or anywhere you want to add smokiness.
This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .
Recipe information
Yield
Makes 1 3/4 cups
Ingredients
2 chipotle chiles, stemmed, halved, and seeded
1 3/4 cups Spanish sherry vinegar
Preparation
In a small pot, toast the chipotles over medium heat for 2 minutes. Add the vinegar, bring to a simmer, and simmer for 2 to 3 minutes. Remove from the heat and pour into an airtight container. Allow the vinegar to sit for at least 24 hours before using. Stored in a cool, dark place, this spicy vinegar will keep for 6 months.
Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.
