This chili vinegar is possibly our most-used pantry staple. Every drop delivers concentrated bursts of acid, heat, and salt.
We made it last year, preserving hundreds of tiny cumari do para chilies in our favorite vinegar. The chilis are from local farmers but originate from Brazil. They are intensely fruity and spicy — imagine the depth of a habanero, multiplied by one thousand.
We use it sparingly, but frequently, with a tiny spoonful mixed into yogurt (best dip of all time), combined with lemon juice and olive oil (best salad dressing of all time), drizzled into soups or chilis, or brushed over grilled meats and vegetables.
Ingredients: vinegar, cumari do para chilies, salt. Refrigerate after opening.