Vinegar Pepper Sauce Recipe:
- 1 glass bottle with cap or cork
-
1 cup of peppers - dried or fresh
(roughly, use any type of hot pepper, such as cayennes or goat horns) - Vinegar such as White Wine Vinegar (enough to fill jar, you can fill jar, and pour into pot to measure, any vinegar you want to use will work!)
- 1 tablespoon black peppercorns (optional)
- 4-6 cloves garlic, chopped (optional)
In a non-reactive pot (such as stainless steel, ceramic, glass or metal cookware with enamel coating) bring vinegar to a simmer, being careful to not boil. Rinse enough peppers to fill the bottle, removing stems if preferred. Make a small slit with a knife in each of the peppers, this allows the vinegar fully permeate the peppers. Stuff all of the peppers, garlic and black peppercorns into the glass bottle, then fill the bottle with the hot vinegar.
Feel free to use different spices or try different varieties of hot peppers or vinegars. For example, you could try Rice Wine Vinegar, Champagne Vinegar, or Apple Cider vinegar. You can also experiment with different super hot peppers like Ghost Peppers or Habaneros. Make three jars with three different peppers to taste their differences and find favorites. Happy hot sauce-ing!
Sprinkle this no-salt spicy vinegar on all your favorite foods and add to soups or chiles. When the vinegar gets low top it off with more, to keep your pepper sauce lasting forever. Enjoy!
You don't need to refrigerate this vinegar, since it's so acidic, but you can – as it helps retain the colors and keeps the flavor fresher.
