This Hot Pepper Vinegar will become your favorite condiment! You'll use it on so many dishes - from beans to soups to greens!
Prep Time 10minutes
Cook Time 5minutes
Steeping Time 2days
Total Time 2days15minutes
4hot chili peppersmore if you'd like!
4cupsvinegaruse 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.