Eet Red Mild Vinegar Recipe

Prepare chilies

Wash the chilies and remove stems. For a milder, less bitter vinegar, remove seeds and inner membranes with a small spoon; for slightly more heat and color, leave some seeds. Roughly chop the chilies into 1-inch pieces.

Blanch chilies (optional, mellows flavor)

Bring 1 cup water to a simmer in a small saucepan. Add the chopped chilies and blanch 30–45 seconds, then drain and pat dry. This reduces grassy/raw bite and retains bright red color.

Combine vinegar and seasonings

In a nonreactive saucepan (stainless steel or enameled), combine 2 cups white distilled vinegar, 2 tablespoons sugar, and 1.5 teaspoons fine sea salt. Warm gently over low heat, stirring to dissolve sugar and salt; do not boil. Heat just until steaming (about 3–4 minutes).

Add chilies to vinegar

Place the prepared chilies into a clean heatproof jar or bowl. Pour the warm (not boiling) vinegar over the chilies, ensuring they are fully submerged. Let cool to room temperature (about 30–45 minutes).

Add aromatics

Add the smashed garlic cloves, sliced ginger, 1 teaspoon white peppercorns, and bay leaf (if using) into the jar with the chilies and vinegar while the mixture is still warm so the aromatics release flavor.

Optional oil

For a rounder, smoother mouthfeel reminiscent of some restaurant chili vinegars, add 1 teaspoon neutral oil to the top of the vinegar. This is optional and can be omitted for a fully clear vinegar.

Infuse

Seal the jar and let the mixture cool completely, then refrigerate. Allow to infuse at least 24 hours for a gentle flavor (best after 3 days). For a stronger, deeper red and more pronounced heat, infuse up to 2 weeks. Shake gently before each use.

Strain and store (optional)

If you prefer a clear vinegar, after desired infusion time strain through a fine-mesh sieve or cheesecloth into a clean bottle, pressing solids to extract liquid. Discard solids or reserve for cooking. Store refrigerated for up to 3 months; flavor is best within 6 weeks.