Does anyone know what kind of peppers these are?
When my CSA pickup included these gorgeous long red peppers, I knew I needed to do something special with them. Something where I could enjoy them for awhile. I remembered that I had seen some chili infused vinegar in one of my cookbooks (isn't it amazing that I can remember that, yet the other day, while standing, dripping wet, drying off after my shower, I couldn't remember if I had washed my hair or not).
So, anyway, I went and checked my preserving food section of my cookbook shelf. Yes, I have a preserving food section, it's actually the only organized section that I have, so don't be too impressed.
I found the instructions in Well Preserved: Small Batch Preserving for the New Cookby Mary Anne Dragan. It's super easy, and it looks lovely in my fancy Lorina Lemonade bottle. I plan on sprinkling this on everything, just imagine it on some greens!
Hot Chili Pepper Vinegar
Makes about 4 cups
3-4 hot chili peppers, preferably red
4 cups cider vinegar
Using a small knife, make 3 or 4 slits in each pepper. In a nonreactive pot, heat the vinegar over a medium low heat just to a simmer.
Remove the pan for the heat, add the peppers, and let it cool slightly.
Place the peppers in a clean, dry, sterilized jar, and pour in the vinegar. Cover it loosely and allow it to cool to room temperature. Cap or stop with a cork, and seal with wax. (I don't seal with wax, even when using cork).