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Hot Chili Pepper Vinegar

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 minutes
Cook Time 5 minutes
Steeping Time 2 days
Total Time 2 days 15 minutes
Servings 32
Calories 7kcal


  • 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. 


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.


Calories: 7kcal | Sodium: 1mg | Potassium: 18mg | Vitamin A: 55IU | Vitamin C: 8.1mg | Calcium: 3mg | Iron: 0.1mg