Colourful Fresh Chilli Vinegar

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   1. Remove the seeds (you can use the seeds if you like) from your chosen chilli chop the flesh very finely.

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   2. Blanch the chillies very briefly in 2-3 teaspoons of boiling water, drain.

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   3. Sprinkle with salt then pour over the White Balsamic & Mirin and give it a stir.

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   4. Pour into a small jar & leave at room temperature for 3-4 hours or even longer if you like overnight is fine. The flavour & the heat of the chilli seeps slowly into the vinegar.

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   5. Strain as and when you want to use it - you can use the chillies as well if you want more heat!!

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   5. Pop in the fridge, & it will keep well for a week or so but is not designed for long term storage.

No additional tips available.