Pepper vinegar—the aromatic, piquant liquid from chiles that have been pickled for at least 3 weeks—is a household staple in many parts of the South. It is used in the kitchen and on the table to liven up stews and vegetable dishes. Store-bought pepper vinegar is available in southern supermarkets and West Indian markets.
Recipe information
Yield
Makes about 1 1/2 cups vinegar
Ingredients
6 ounces fresh red or green hot chiles such as cayenne, serrano, or Thai
1 1/2 cups distilled white vinegar
1/4 teaspoon salt
a pinch ground cayenne
Preparation
In a sterilized 1-pint Mason-type jar (sterilizing procedure ) pack chiles. In a small bowl stir together remaining ingredients until salt is dissolved and pour over chiles. Seal jar with lid. Let pepper vinegar stand at cool room temperature at least 3 weeks and up to 6 months.
