Spiced Vinegar Tangy Sauce (Printable Format)
Tangy and aromatic spiced vinegar blend, ideal for enhancing grilled meats and vegetables.
# What You Need:
→ Vinegar Base
01 - 1 cup cane vinegar (or white vinegar)
02 - 2 tablespoons water
→ Aromatics
03 - 3 cloves garlic, finely minced
04 - 1 small red onion, finely chopped
05 - 2 birds eye chilies, sliced (adjust to taste)
→ Spices & Seasonings
06 - 1 teaspoon whole black peppercorns, lightly crushed
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1 bay leaf
# How-To Steps:
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 without boiling.
03 - Simmer for 3 to 5 minutes until the flavors meld and the garlic softens.
04 - Remove from heat and allow the sauce to cool to room temperature.
05 - Transfer to a clean jar or bottle and let infuse for at least 1 hour before use.
# Expert Suggestions:
01 -
- It takes longer to decide what to eat than to make this sauce.
- The heat sneaks up on you in the best way, warm and lingering without overwhelming.
- One jar does the work of three condiments, and it never gets boring.
02 -
- Don't let it boil or the vinegar will turn sharp and thin instead of mellow and layered.
- Taste it after an hour and again the next day, the flavor deepens overnight and you'll notice the difference.
03 -
- Crush the peppercorns with the side of a knife instead of grinding them, you want pieces not powder.
- If you double the batch, the flavor stays just as bright and you'll have backup jars for later.