Southern Hot Pepper Vinegar

5m
Prep Time
21d
Cook Time
21d 5m
Ready In


"Almost every diner and meat-and three establishments across the South has a jar of hot pepper vinegar on each and every table. A dash or so of this potent liquid on greens is a revelation. The longer the mixture sits, the more potent it becomes. It also makes a great Christmas or Hostess gift. Nothing says love like a little heat. Cook time is aging time in the refrigerator. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 4 servings

Nutritional

  • Serving Size: 1 (416.5 g)
  • Calories 98.2
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 11.9 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.6 g
  • Protein - 1.8 g
  • Calcium - 26.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 227.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wearing rubber gloves, wash chiles under cold running water. Using a paring knife, make 2-3 slits in each. Pack the peppers tightly in one or more sterilized jars.

Step 2

Heat the vinegar in a saucepan over high heat until shimmering. Pour the hot vinegar over the peppers. Secure tightly with the lid, and refrigerate for 3 weeks before opening.

Step 3

Store in refrigerator up to a year.

Tips


No special items needed.

6 Reviews

DixieDoddle

I used jalapenos and let them sit for at least 2 weeks. Delicious on some collards and ham hocks.

5.0

review by:
(11 Nov 2018)

Kooking Kathy

I used this on collard greens I made. A few shakes makes them taste so good. Lots of ways to use it up too!

5.0

review by:
(29 Jun 2017)

SouthernBelle

Since making it I plan to have it on hand at all times. I have used it on greens, as a base for salad dressing and on fresh string beans. Awesome!

5.0

review by:
(30 Aug 2013)

MeMegs

My mom made collard greens and I brought over a bottle of this as a gift for her to try on Mother's Day. We loved it and she was so happy with her new gift!

5.0

review by:
(14 May 2013)

Luv2Kook

I used jalapeno peppers and mighty fine it is! Just the right amount of heat. I use it over greens of all kinds.

5.0

review by:
(10 May 2013)

LuLuJ

It doesn't get any easier. I made some up to have on my collard greens. Love love love this!

5.0

review by:
(26 Sep 2012)

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