Spiced Vinegar Sauce (Printable Format)

A tangy and aromatic vinegar blend infused with spices, ideal for enhancing grilled foods.

# What You Need:

01 - 1 cup cane vinegar (or white vinegar)

02 - 2 tablespoons water

03 - 3 cloves garlic, finely minced

04 - 1 small red onion, finely chopped

05 - 2 bird's eye chilies, thinly sliced (adjust to taste)

06 - 1 teaspoon whole black peppercorns, lightly crushed

07 - 1 teaspoon sugar

08 - 1 teaspoon salt

09 - 1 bay leaf

01 - In a small saucepan, combine vinegar, water, garlic, onion, chilies, peppercorns, sugar, salt, and bay leaf.

02 - Bring the mixture to a gentle simmer over medium heat, avoiding a full boil.

03 - Allow to simmer for 3 to 5 minutes until the garlic softens and flavors meld.

04 - Remove from heat and let the sauce cool to room temperature.

05 - Transfer to a clean jar or bottle and refrigerate. Let infuse for at least one hour before use.

01 -

It comes together in mere minutes, yet tastes like you've been tending to it all day
One batch lasts nearly two weeks in your refrigerator, making it the perfect make-ahead companion for busy weeknights
The heat is completely adjustable—you control whether it's a gentle whisper or a bold shout
It transforms simple grilled chicken or vegetables into something memorable without any real effort

02 -

Never let the sauce come to a rolling boil—you'll cook off the aromatic qualities and end up with something flat-tasting. Gentle simmer is everything.
The sauce will taste sharper immediately after cooking because the heat masks the subtler notes. Letting it cool and infuse for at least an hour is when it truly comes alive.

03 -

If the heat builds too much during infusion, simply fish out some of the chili slices and toss them—the sauce will mellow while keeping its character
Using the finest minced garlic you can manage means it dissolves into the sauce rather than remaining as distinct pieces, creating a more cohesive flavor