Chili Vinegar
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 50 fresh red English chilies
- 1 pint vinegar
Instructions
- Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use.
- This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.