10 minutes
A zesty and flavorful vinegar infused with serrano chiles, perfect for adding a kick to salads, marinades, and more.
Serrano Chiles, fresh
each
cups
Coconut Palm Sugar
teaspoons
teaspoons
1. Prepare Chiles
Place the two serrano chiles in a clean 1-pint jar. Ensure they are fresh and vibrant.
2. Combine Ingredients
In a small saucepan, combine 1 cup of apple cider vinegar, 2 teaspoons of coconut palm sugar, and 1.5 teaspoons of kosher salt. Stir occasionally while bringing the mixture to a simmer until the sugar completely dissolves and the liquid is hot to the touch.
3. Pour and Store
Carefully pour the hot vinegar mixture over the serrano chiles in the jar. Seal the jar tightly and place it in the refrigerator. Store for up to a year.
Choose organic apples, preferably a mix of sweet and tart varieties, for a well-balanced flavor. Fresh, in-season apples will give the best results as they're at their peak in both flavor and nutrient content.
Cleanliness is paramount. Sterilize all your jars and equipment before starting. This will prevent the introduction of unwanted bacteria that could spoil your vinegar.
Use raw, unfiltered apple cider vinegar with the "mother" to ensure you’re getting all the potential health benefits and a deeper flavor.
Keep the apple peels on but core the apples to avoid any bitterness from the seeds. Chop the apples and serranos uniformly to ensure consistent exposure and infusion.
The freshness and heat of serrano peppers can vary, so taste a small piece to gauge their heat level before adding them to the vinegar. Adjust the quantity based on your spice tolerance and the peppers' intensity.
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