Description
Starting with hand-picked blackberries, ancho chiles and bell peppers grown on an organic farm in California. It’s a light spice with very little heat – due to the roasting of the peppers, it has a nice smokiness. Try using in your favorite vinaigrette recipe, or use it to pickle red onions for an acidic component for Mexican dishes. Try using in a fruit dip by combining plain yogurt, honey and Blackberry Roasted Pepper Fruit Vinegar.
Brown pork chops or chicken in Butter EVOO in a cast iron skillet – add some chicken broth and this Blackberry Pepper Vinegar (it will brighten up the sauce) and simmer. Pull out the meat and add heavy cream and reduce into a sauce. Delicious!
A slow reduction of equal parts Merlot and this vinegar is wonderful over Brie for an easy appetizer.
