Making infused oils and vinegars at home is a wonderful way to capture the colorful beauty and delightful, fresh flavors of summer produce and, for at least a few moments, control the flow and path of time. Here are 6 of my favorites:
Ingredients
- 4 ears of corn, shucked and cleaned
- 8 ounces cherry tomatoes
- 8 ounces distilled water
- 16 ounces vinegar
Preparation
Method: Remove corn from cobs and simmer corn cobs, tomatoes, and water for 20 minutes. Allow to cool to room temp and remove cobs from mixture. Mash or pulse in a food processor, strain, and add vinegar. Store in a lidded sterilized jar.
Tips: This unique vinegar is an excellent base for your favorite creamy salad dressing.
Store refrigerated up to 4 weeks.
