Canadian Vinegar Cellars Recipes
Chili Peach Vinegar Recipes
Chicken Veggie Stir Fry
Ingredients
Onions – Peppers – Mushrooms – Chicken
- Chop Vegetables.
- Cook chicken.
- In a large frying pan or wok add 2 tbsp of chili peach vinegar, olive oil, vegetable broth and 1 cup of water.
- Boil/Sautee chosen vegetables until soft.
- Add additional 3 tbsp Chili Peach vinegar, cook on med-high until soft and glazy.
- Toss Chicken and veggies together.
Moroccan-style Carrot and Grilled Pineapple Salad
Ingredients
¼ cup chili peach vinegar
2 teaspoon honey
¾ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
1Ib carrots peeled and shredded
2 tablespoon coconut oil or avocado oil.
- Grill pineapple. Slice a thin round disk of pineapple.
- Marinade pineapple for 1 hour with 2 teaspoons of chili peach vinegar.
- Grill until edges turn slightly black. Dice and set aside.
- Blend Chili Peach vinegar, cumin, cinnamon, cayenne pepper, and honey into a vinaigrette
- Blend vinaigrette into a blow with shredded carrot and pineapple.
- Best results, make salad day before and finish off with oil as you are about to serve.
Slow Roasted Harissa Carrots
Ingredients
6 medium carrots cut into ovals about ½ inch thick
2 tablespoons olive, avocado or coconut oil
3 tablespoon chili peach vinegar
2 tablespoons harissa paste
½ teaspoon garlic powder
½ teaspoon fine salt
1½ tablespoon honey.
- Preheat oven to 350F
- Mix in a large pan the oil, chili peach vinegar, harissa paste, garlic powder, salt.
- Toss the carrots thoroughly
- Bake for one hour and 30 minutes, or until carrots are soft Once baked, drizzle the honey over the carrots, mix one last time and serve.
- Glazed carrots. Slice carrots into half lengthwise Steam until ¾ finished.
- Poke holes with fork and marinade in a bag with 2 tbs of peach vinegar.
- In a frying pan with light oil or cooking spray, fry carrots on either side until slightly charred.
