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September 9, 2009 | Food & Recipes |

Pepper Vinegar

Posted By Sheamus Feeley

Pepper VinegarBack home in Arkansas we always had a pepper vinegar on hand as a table condiment for beans, fried chicken and pork chops.

These days I also like to use it where a recipe calls for Tabasco, or another hot pepper sauce. I prefer my version, because it adds good acidity without too much heat that can destroy the balance of a nice simple dish. For example, I use it to finish classic my LMR grass-fed chili with Rancho Gordo Pinquito beans.


Ingredients for the Pepper Vinegar

1 quart distilled white vinegar
1 tbsp kosher salt
6-7 Serrano Chiles, pricked with a fork or knife

Preparing the Pepper Vinegar

Heat Vinegar and salt in a sauce pot until salt is dissolved. Pour over chilies and let cool to room temperature.

Place in a glass bottle, or jar with a lid and keep refrigerated. It should keep for at least one month.

Posted By Sheamus Feeley


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