Recipe courtesy of Gourmet Magazine

Pepper Vinegar

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
  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Inactive: 3 min
  • Yield: 1 1/2 cups
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Ingredients

6 ounces fresh red or green hot chiles such as habanero or Scotch bonnet

1 1/2 cups distilled white vinegar

1/4 teaspoon salt

Pinch ground cayenne

Directions

  1. In a sterilized 1-pint Mason-type jar, pack the 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.

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