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Ingredients
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Quantity
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Bottle rice vinegar
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1 (24 oz)
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White wine vinegar or distilled white vinegar
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|
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Ripe mango
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1
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Scotch bonnet pepper quartered and seeded
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1
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Mango vinegar isn't a traditional West Indian ingredient, but it
certainly fits the Caribbean palate. use it to give a tropical accent to
vinaigrettes, chutneys, and pickles. Add a few drops to soups, stews, and
sauces.
Pour 1 cup vinegar into a measuring cup. Peel the mango and cut
the flesh off the seed in long, thin strips. Place the mango strips and chili
pepper in the vinegar bottle and refill the bottle with vinegar.
Let steep for at least 1 week before using. Will keep for several
months, provided the mango pieces remain submerged. Store in a cool, dark place
and it will keep almost indefinitely.
