Pepper Vinegar

Recipe Ingredients

6 oz	170g	Fresh red or green hot chiles
		= (such as habanero or Scotch bonnet)
1 1/2 cups	355ml	Distilled white vinegar
1/4 teaspoon	1.3ml	Salt
1		Ground cayenne

Recipe Instructions

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.

This recipe yields 1 1/2 cups.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C35) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.