Hot Pepper Vinegar

I've been trying quite a lot of pepper-infused recipes recently. The last time I got my hands on a bunch of fresh jalapeno peppers, I used them up to make some delicious homemade jalapeno honey and some spicy jalapeno salt.

I also recently made a batch of chilies preserved in oil, but I really wanted to try using a different technique to preserve them this time, and that's when I tried this recipe.

What's So Great About the Recipe?

It's affordable, easy to make and a great condiment to have on your dinner table to jazz up your meals.

It comes together in just minutes, and is great with most savory dishes.

It's vegan, gluten-free and dairy-free.

Chili peppers: Use a mix of fresh chili peppers of your choice. I used both red and green peppers here- you can totally work with just one kind of pepper too.

Vinegar: I used white vinegar here. It's actually best to stick to it, to allow the flavors of the spicy peppers to shine.

See recipe card for quantities.

Substitutions & Variations

• For a bit of extra flavor, you can also add whole garlic cloves too! I personally love using them whenever I can- I just didn't have them at hand, so I left them out when I made this.
• You can also try adding a teaspoon of whole black peppercorns along with the chili peppers. This will add a nice bit of earthy aroma and heat to the infused vinegar.
• To add a bit of a different flavor to the infused vinegar, you can swap the white vinegar with apple cider vinegar- it'll add a nice fruity aroma and deliciousness.

How to Store Vinegar with Hot Peppers

These preserved peppers can last for months when stored in a cool and dark place at room temperature, and maybe even longer when refrigerated.

You can use them whenever you want to- just check for any strong foul odor or any other signs of spoilage like discoloration at the 1 month mark and post that. If you notice any of those, discard it.

Tips & Tricks to Nail the Recipe

• Experiment with a mix of different peppers like Scotch Bonnet, Poblano, Chipotle, Habanero, Jalapenos and Cayenne peppers- they all work wonderfully in this recipe.
• If you don't have enough vinegar to submerge the peppers, prepare a 1:1 mixture of vinegar and water with a teaspoon of salt added in, bring it to a boil, and use this to cover the peppers.
• You can also add freshly sliced red onions or sliced garlic to amp up the flavor of this pepper infused vinegar.
• Remember to wear gloves while handling the chili peppers- they may look tiny, but they can pack in quite a punch.

How to Use the Hot Peppers in Vinegar

Traditionally, this hot pepper and vinegar is used to add a splash of flavor to Southern dishes like black eyed pea soup or collard greens, and you can totally use it there if that's what you want.

I personally love using it with my rice and noodle dishes for that bit of extra flavor punch. Sometimes, I also use it as a base for a vinaigrette that I'm making.

And of course, this also makes for a wonderful homemade gift for anyone special!