Hot Pepper Vinegar

This Hot Pepper Vinegar will become your favorite condiment! You'll use it on so many dishes - from beans to soups to greens!

Course Condiment

Cuisine American

Prep Time 10

Cook Time 5

Steeping Time 2

Total Time 2 15

Servings

Calories 7kcal

Equipment

Flip top bottle

Ingredients

4 hot chili peppers more if you'd like!
4 cups vinegar use white, cider, or rice vinegar

Instructions

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.

Notes

I recommend starting two bottles. One will be steeping, while you are using the other one. Once one bottle is finished, start using the one that was steeping and start a new bottle steeping. So, you'll always have one to use and one steeping.

Nutrition