Hot Pepper Vinegar – the easiest hot pepper sauce ever! Simply steep some hot chili peppers in your choice of vinegar. Drizzle on beans or soups – it’s amazing on greens!
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Vinegar Pepper Sauce
When I went googling to figure out what to call this amazing hot vinegar, I found a couple of options. Some people call it Vinegar Pepper Sauce, some call it Hot Pepper Vinegar, and some call it Peppa Sauce.
Whatever you call it, you need to be making some now!
Making Hot Pepper Vinegar
I found the instructions in Well Preserved: Small Batch Preserving for the New Cookby Mary Anne Dragan. It’s so easy, it barely needs a recipe.
In a nonreactive pot, heat the vinegar to a simmer, remove from heat and add the peppers. When it’s cooled at bit, pour into a dry sterilized jar and store in a cool dark place. I store mine in flip top bottles.
Now, most instructions say to steep for 2 days to 2 weeks. I, actually, never remove the peppers. I just let them stay in the vinegar until I use that bottle up!
Tip – do what I do. Make two bottles to start with. Start using one in about 2 weeks, leaving the other steeping. When you use up your first bottle, start using your second bottle. Grab another handful of peppers and start a new bottle, and place the steeping tag on it. So, I always have two bottles in my pantry: one that I am currently using and one that has the “Steeping” tag on it.
Hot Chili Pepper Vinegar
Once you start using hot pepper vinegar, you’ll wonder how you managed without it! It is amazing drizzled over a bowl of beans and don’t even get me started on how good it is with greens. You haven’t had collards until you’ve had them drizzled with some peppa sauce!
We even spoon it into vegetable soups, use it in vinaigrettes and marinades. One of my most useful condiments!
Bought a bunch of vinegar? Make these too:
This Blueberry Vinegar is amazing in vinaigrettes!
This Mango Vinegar is one of my most popular recipes!
You can make this Garlic Blossom Vinegar with chives or garlic blossoms!
Hot Pepper Vinegar
- 4 hot chili peppers more if you'd like!
- 4 cups vinegar use white, cider, or rice 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.
- Put a lid on the jar and store in the pantry. Vinegar should be ready to use in about a week. I leave the peppers in and it just keeps getting a little hotter. You can remove the peppers when it's as hot as you would like.
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Update Notes: This was originally published in 2009 and has been updated for 2018.