A staple of barbecue and “meat-and-three” joints everywhere, hot pepper vinegar is one of the most ubiquitous of all the Southern condiments. It’s doused liberally over greens, pulled pig, field peas, gumbo, beans and rice—you name it.
Recipe information
Yield
makes about 1 pint
Ingredients
Preparation
Step 1
Wash and drain 1 pound fresh chile peppers, such as cayenne, jalapeño, or serrano. Pack the whole peppers tightly into sterilized jars or bottles (see Know-how, page 291). If the neck of the bottle is narrow, you may need to use chopsticks to help tightly pack the peppers.
Step 2
Place 2 cups apple cider or distilled white vinegar and 1 teaspoon kosher salt in a nonreactive saucepan over high heat and bring to a boil.
Step 3
Remove from the heat and pour the liquid over the peppers to cover, using a funnel if needed. Secure with a cap or lid and store in a cool, dark place for at least a week to allow the flavors to develop. The vinegar will keep for up to 6 months at room temperature or in the refrigerator.
