Southern Hot Pepper Vinegar
Recipe: #1250
October 24, 2011
"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"."
Ingredients
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.