Please be patient as you allow the flavors to infuse. It takes at least 3 days for it to be ready to eat. However, from our experience we found that the more you wait, the better (and spicier) it tastes. We found that the flavor becomes noticeably more powerful after at least a month.

a href="http://www.4travelcoupons.com/budget-coupons.html">Budget Car Rentals Add 5 peeled garlic cloves, ¼ teaspoon of oregano and ½ teaspoon of peppercorn in a glass jar. You can add salt at this point if you so desire. Fermentation creates a friendly environment for probiotics to thrive, which means it’s good for your digestive system. If you want your Spiced Vinegar (Vinagre/Pique) to be very spicy hot (a lot of heat – muy picante), cut a few more hot chili peppers (ajíes caballeros) in halves. If you are short on cupboard space half fill an empty vinegar bottle with spices and then top up with vinegar. Dilute it at least 3:1 when you come to use itStir the Spiced Vinegar (Vinagre/Pique) before serving. Pour the Spiced Vinegar (Vinagre/Pique) onto a small spoon. Drizzle small amounts over your food to give it a spicy hot flavor and aroma. Enjoy your favorite meals spicy hot with our traditional Spiced Vinegar (Vinagre/Pique)!¡Buen Provecho! Sinamak is a popular Filipino sauce from the Visayas region. The sauce is a mixture of spices marinated in cane vinegar and is a condiment for rice, seafood, or white meats. It’s very easy to make at home and brings a lot of flavor to your homecooking. By regular vinegar, you mean white vinegar, right? There isn’t much difference. You can actually use the two interchangeably. Since I am not fond of pineapples due to its tart flavor, it is omitted in this recipe. However, this is the section where you can add ½ cup of pineapple chunks or 3 to 4 pineapple rinds.Some individuals will boil the pineapple rinds and pour the pineapple flavored water into the jar.

Keep it in a cool, dark place so that it won’t be exposed to fluctuations in light and temperatures. When you take it out to serve, use a clean spoon or pour it from the jar, then seal it tight and return it to storage. If properly stored, this sauce has a shelf life of about 2 years, so make sure to keep it labeled with the expiration date. What to eat with sinamak

Home Made Flavoured Vinegar Recipes

If using corks, they should be new and boiled for 10 minutes or kept submerged in boiling water for 15 minutes before use. This not only sterilizes them but makes them easier to push into the bottle. Screw tops also benefit from sterilizing in this manner. General Information: This is a very simple recipe. You basically soak the hot chili peppers in vinegar with herbs, spices and pineapple rinds for approximately 7 days. The longer it soaks the hotter the Spiced Vinegar (Vinagre/Pique) will become. In our culture, you will find many different versions of Spiced Vinegar (Vinagre/Pique), depending on your preference of ingredients or taste. A Little Bit of Food History! White cane vinegar, or datu puti, is the starting base for the sauce. Unlike distilled vinegar, white cane vinegar is derived from sugar cane, is less acidic, and has a mellow flavor. Ingredients to infuse We prepare the Spiced Vinegar (Vinagre/Pique) with hot chili peppers known as ajíes caballeros (capsicum frutescens).The ajíes caballerosare the hottest peppers native to Puerto Rico. The Taíno Indians cultivated the ajíes caballeros. These hot chili peppers ( ajíes caballeros) stand vertically on the plant when most peppers hang down from the branches. The plant can grow from 3 feet to 4 feet tall. The hot chili peppers on the plant will turn yellow, then orange and a bright red color when it matures.

The basic ingredients used to flavor the white cane vinegar is chili peppers, garlic, ginger, peppercorns, and salt. Due to the acidic nature of the solution, it’s only obvious that both the taste and texture of the food will change. There’s also some heating involved in the preparation stage to inhibit the growth of bacteria or any other microorganisms. Fermentation

The tangy, spiced vinegar is great as a dip for grilled or fried seafood, white meats, or vegetables. It tastes good with simple meals like rice and eggs, too. You can also combine it with other condiments like fish sauce ( patis) or soy sauce. Final Thoughts This recipe calls for twenty (20) hot chili peppers (ajíes caballeros). It is important to wear gloves when handling hot chili peppers (ajíes caballeros). Rinse the hot chili peppers (ajíes caballeros) and place only 5 on a cutting board. Do not discard the seeds because the seeds are what gives the Spiced Vinegar (Vinagre/Pique) its hotness. We are Ready to Prepare the Spiced Vinegar (Vinagre/Pique)! A picture of the hot chili peppers (ajíes caballeros) standing vertically on the branch of the plant. Let’s Prepare the Hot Chili Peppers (Ajíes Caballeros)! Don’t forget you need to buy your base vinegar with a minimum acidity level of 5% Conventional Method

After filling the jar with all the ingredients, stir the ingredients until well blended. If you place the ingredients in a glass jar with a tight-fitting lid, shake the jar to mix all the ingredients well. The Puerto Rican cuisine is flavorful due to our sofrito and condiments. However, we also prepare a spicy vinegar (hot sauce) which is placed on the table when a meal is served.Therefore, you can drizzle the S piced Vinegar (Vinagre/Pique) over your food for a spicy hot flavor and aroma. In our culture, Vinagre and Pique are two interchangeable words when referring to the Spiced Vinegar.

Now put your vinegar to use:

Traditional sinamak uses chili peppers called siling labuyo and a ginger-like root called galangal or langkawas. These are common ingredients in the Philippines, but we have yet to see them in markets here in LA. In this recipe, we used thai chili peppers and ginger due its availability. Malt vinegar is sourced from malted barley, which has gluten. The vinegar can’t be 100% devoid of gluten. However, the concentration is so negligible that you can pass it as gluten-free. Cover the jar with a lid and let stand for 7 to 10 days before using to reach full potency. This allows the ingredients to infuse the vinegar with flavor and heat. Let’s Drizzle the Spiced Vinegar (Vinagre/Pique) Over the Food! Hi Krystal, Chopped or minced garlic mixed with oil will speed the process for botulism compared to using garlic cloves. When you add vinegar (high ratio) to the oil and garlic, it will preserve the garlic and will inhibit the growth of botulism due to its high acid content. Preparing the spiced vinegar with water will definitely create the bacteria for botulism. This is why I don’t use water in my recipe. However, if you are concern about botulism, then I would recommend to refrigerate your spiced vinegar. It will keep up to four months refrigerated. Since we use the spiced vinegar within a week in my home because I make a small amount, I do not refrigerate my spiced vinegar. I am a certified food handler manager and many individuals are not aware that cooked oatmeal and cooked rice that is not refrigerated promptly after cooking can also cause botulism. In our culture, we eat a lot of rice and oatmeal. When in doubt of preserving food, always consult with a dietician or an expert in the food industry. Reply