Use this as a base for vinaigrette to drizzle over simple cucumber or vegetable salads. Present it in bottles chosen for gift giving. – A.K.
- Portion size 5 servings
- Credits : Canadian Living Magazine: December 2006
- 2 lemongrass stalks
- 1 Thai bird's eye chili
- 2 tablespoons coriander seeds
- 6 cups unseasoned rice vinegar
- lemongrass stalks
- Thai bird's eye chili
- coriander seeds
MethodCoarsely chop lemongrass. Split chili in half lengthwise. Using bottom of heavy pan, crack coriander seeds. Place lemongrass, chili and coriander seeds in dry sterilized widemouthed 6-cup (1.5 L) jar.
In saucepan, bring vinegar to boil; pour into jar and let cool to room temperature. Seal and let stand in sunny location at room temperature for 10 days, shaking jar occasionally. Strain through cheesecloth-lined sieve.
Garnish: Cut lemongrass into pieces; place each in dry sterilized bottle. Add 1 chili and a few coriander seeds to each; pour in vinegar. Seal and store in cool dark place for up to 6 months.
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 0 mg
- Protein 0 g
- Calories 2.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g