This technique can be used to flavor vinegar with all of our dried chilies (for less potent varieties you may have to crush the chili in order to infuse its flavor). Whole spices can be steeped with the chilies as well. Try using chile vinegar instead of champagne vinegar in homemade vinaigrettes or mignonette sauce.

INGREDIENTS

• 3 parts water to 2 parts sugar
• 2 Vanilla Beans
• ½ cup Szechuan Peppercorns
• 4 tsp Fennel Pollen
• ¼ tsp Saffron Threads