← Back to Search Results
Southern
Pepper Vinegar

Comments: 0
 

Recipe

We always bring a cruet of pepper vinegar to the table along with the salt and pepper. It’s a great hot sauce to shake on everything from a fried oyster to a morsel of pork shoulder. It’s also a superb tenderizer for meats and an easy way to gussy up a favorite salad dressing. Best of all, making it is very, very easy. You can use fresh or dried hot peppers, but fresh ones give the vinegar kick for longer. Just keep topping up your cruet with vinegar until the peppers no longer give it heat. You’ll be surprised how long-lasting hot peppers are. Some cruets we’ve had are on their third year, and the vinegar seems as fiery as the first day we made it.

Yield: Makes 2 cups
Prep time: 2 Minutes

Ingredients

  • 1 cup white wine vinegar
  • 2 Thai, serrano, or birds-eye chiles, fresh or dried

Directions

With a funnel, pour the vinegar into a cruet. Add the chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary.

Cap the cruet and place it in the refrigerator. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.


© 2006 Martens Maxwell Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

2kcal (0%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
4mg
0mg
0g
0g
0g
0g
0mg (0%)
1mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
baked-explorations Baked Explorations
by Matt Lewis
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
mom-a-licious Mom-a-Licious
by Domenica Catelli
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
food-to-live-by Food to Live By
by Myra Goodman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cook-with-jamie Cook with Jamie
by Jamie Oliver
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?