Poblano and Habanero

• The habanero chili has a Scoville ratio of 100,000 to 350,000. This ratio measures the relative "heat" of all chilies. This puts habanero firmly in the "very hot" range. By contrast, poblano chilies have a Scoville ratio of 1,000 to 1,500, putting them in the low heat category. For context, a capsicum has a Scoville ratio of 0. If you put both habanero and poblano chilies into vinegar together, you may find that the fierce power of the habanero overwhelms the more subtle notes of the poblano.

Fresh and Dried

• Dried or fresh chili peppers generally both work well soaked in vinegar. If you prefer a smokier, deeper taste, then opt for dried chillies. Both habanero and poblano chilies turn dark and rich when dried. The more you chop the chilies, the stronger the heat of the vinegar. If combining habanero and poblano, it may take a few tries before you get the balance that suits your palate. Too much habanero and the vinegar will be explosively hot.

Playing with Fire

• The type and amount of vinegar and chilies to use depends on your taste. Aim for around 20 small dried peppers for every two cups of vinegar. Apple cider or white wine vinegar work well. Heat the vinegar in a pan, then add the chilies. Allow to cool, then transfer to a clean Mason jar and store for up to two weeks. The longer you leave the chilies to infuse, the stronger the vinegar taste. When ready, decant the vinegar into glass bottles for use as a condiment.

Chilling Your Chilies

• The habanero and poblano chili vinegar should offer a combination of fire and fruity notes. Once decanted, the vinegar will keep for around three months when stored in a cool, dry place. If made with fresh chilies, refrigerate the bottle and use within a few weeks. With fresh chili vinegar, the chilies are often left in the liquid. Over time, the chilies may change color and turn mushy, so the condiment is best used as soon as possible.