Hot Pepper Vinegar

About this recipe:

Hot Pepper Vinegar is a staple condiment in every Southern kitchen. It’s used to add a bit of tang and heat to a variety of traditional Southern dishes, typically those featuring greens or beans.

Pepper Vinegar is traditionally made using Sport Peppers, a moderately hot pepper (10,000-25,000 Scoville Units—Similar to a Serrano Pepper). We like to use a mix of peppers to offer a custom heat level, and more robust flavor.  For maximum heat add a few Datil Peppers (1,000,000-3,000,000 SU— Like a Habanero). For a more robust flavor lean heavily on Jalapeños (4,000-9,000 SU). We like to balance out the flavor with some fruity and mild Banana Peppers (500-1,200 SUs). Our Habanadas (or Heatless-Habaneros, 10-100 SUs) are also a great flavorful addition without adding any of the firey punch of their piquant cousins.

Ingredients:

• 1 Cup Mixed Hot Peppers

• 1/2 tsp Kosher Salt

• 1 Cup Distilled White Vinegar

Directions:

Using a fork or bamboo skewer poke several holes in each Pepper. Remove stems if desired.

Pack Peppers in a clean glass jar or bottle (leave whole, if possible). If using a bottle, use a chopstick or skewer to push peppers through the neck of the bottle.

Mix the Distilled White Vinegar and Kosher Salt in a small sauce pan and bring to a boil (or place in a microwave safe container, and heat until boiling).

Carefully pour the hot brine over the packed peppers. Use the back of a spoon (or chopstick if using a bottle) to push down on the peppers—this will help release air from the hollow peppers and allow the brine to penetrate.

Keep adding brine and pressing down on the peppers until they are fully submerged. Seal the jar and allow to cool to room temperature, then move to the rerigerator overnight before use.

Sprinkle liberally over stewed Cabbage or Collard Greens, sautéed Mustard Greens or Swiss Chard, Black-Eyed Peas, or Hoppin John.  When depleted, just top off with fresh vinegar and resuse the peppers!