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Hot Chili Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8215
Energy (kCal)141.477
Carbohydrates (g)6.4416
Total fats (g)1.1416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Halve and deseed the chilies. | 2. Slice into sixths. | 3. (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds. | 4. Bring to a rolling boil. | 5. Cover and remove from heat. | 6. Cool. | 7. Pour into a sterilized jar and store in a cool dark place for 6 weeks. | 8. Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot red chili pepper 20 - - - -
    mustard seed 1/2 tablespoon crushed 16.002 0.8848 0.8215 1.1416
    cider vinegar 2 1/2 cups 125.475 5.5568 0.0 0.0
    hot red chili pepper 3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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