For the chili vinegar: Bring the vinegar to a boil in a saucepan and add the sugar, salt, chiles, peppercorns, thyme, bay leaf and star anise. Stir to incorporate and quickly remove from the stove. Cool to room temperature, pour into a sterilized jar and store in the fridge.
Whisk together the olive oil, honey, lemon juice, onion/garlic oil, ginger and 1 tablespoon of the chili vinegar in a bowl. Toss the radishes, daikon, carrots, cucumbers and bell peppers in the vinaigrette with the celery leaves and parsley. Season with salt and black pepper and top with the poppy seeds.
Using this vinegar is a great way to add a punch to any dish. Try it in sauces, vinaigrettes, marinades or wet-rubs. I like to keep it on the table for drizzling on just about everything. If you are afraid of heat you can use a few sweet banana pepper rings in place of the Thai bird chiles. I also make chili vinegar with other peppers from the garden like serrano, jalapenos, and even the chile from hell, the Scotch bonnet.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Daniel Orr