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.
- 1 cup white wine vinegar
- 2 Thai, serrano, or birds-eye chiles, fresh or dried
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.
Nutritional information is based on 32 servings.