Pepper Vinegar

4 ingredients
4 steps

Ingredients

  • 6 ounces fresh red or green hot chiles such as cayenne, serrano, or Thai
  • 1 1/2 cups distilled white vinegar
  • 1/4 teaspoon salt
  • a pinch ground cayenne

Directions

  1. 1
    In a sterilized 1-pint Mason-type jar (sterilizing procedure) pack chiles.
  2. 2
    In a small bowl stir together remaining ingredients until salt is dissolved and pour over chiles.
  3. 3
    Seal jar with lid.
  4. 4
    Let pepper vinegar stand at cool room temperature at least 3 weeks and up to 6 months.

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