Los mejores pimientos para infusionar en vinagres picantes
El vinagre aromatizado con pimienta es un buen punto de partida para dar sabor a las comidas y a la despensa.
Flavored oils often steal the show, while flavored vinegar takes a backseat, even though it adds flavor to any recipe. Peppers are popular worldwide and used in dishes on every continent. They are versatile, easy to grow, and add heat and intensity, especially when combined with other foods.
The combination of chilies and vinegar is the basis of many traditional hot sauces, and it also gave rise to a regional barbecue sauce and the Carolina barbecue debate. To make a hot sauce at home, you don't have to take sides. When you think of chilies, jalapeños, habaneros, and ghost peppers come to mind. Tabasco sauce is based on the Tabasco pepper, but any other chili pepper will do for experimenting. The jalapeño has one advantage: its pickled slices are perfect for taco night.
For something more intense, Caribbean salsas use the Scotch Bonnet pepper, a relative of the jalapeño with between 100,000 and 350,000 Scoville units. Chef Adam Schop, of Miss Lily's restaurant in New York, is a fan of his infusions. As he told Bon Appétit, his favorite has a tropical, fruity flavor that captures the essence of the natural Scotch Bonnet, in part because it's made with crushed peppers and sugarcane vinegar.
Vinegar with pepper knows no borders. Brazil is the birthplace of the malagueta chili, a hot pepper preserved in bottles of vinegar until the resulting sauce is ready to add a kick to whatever it touches. Thai chilies also come to life in vinegar, and prik nam som is a traditional sauce that combines spiciness and acidity, the hallmark of this condiment.
