Hot Pepper Vinegar #FoodieExtravaganza

Hot Pepper vinegar infuses  the flavors of fresh garden Tabasco peppers into vinegar for a mildly spicy and  piquant sauce.

Hot Pepper Vinegar

Hot Pepper Vinegar

By Sue Lau | Palatable Pastime

Hot pepper vinegar is my recipe of the day for Foodie Extravaganza.

Hot Pepper Vinegar

This recipe is actually one that Bill did last year for his Tabasco pepper plant. It essentially pickles the peppers in the vinegar. But that’s not the point really.

It’s the vinegar you will be after. This is traditionally shaken onto foods as a piquant and mildly hot sauce.

You can eat the peppers too (when you are done) but if you recycle the peppers you can get another round or two by topping  up again  with  vinegar and aging.

We love this on things like Collard Greens. It also  adds some zip to a bowl of soup  beans.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Here’s the list of our pickled creations…

Tabasco Pepper Plants

Hot Pepper Vinegar

Hot Pepper Vinegar

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White Wine Vinegar

Hot Pepper Vinegar

Hot Pepper Vinegar

Hot Pepper Vinegar

Bill Lau
4.84 from 30 votes
Prep Time 10 minutes
Cook Time 15 minutes
Aging/Resting time 14 days
Course Condiments
Cuisine American, Southern


  • A small bottle, preferably with a shaker top (I reused one from a commercial hot sauce); the opening needs to be large enough to insert the peppers into the bottle.


  • Fresh Tabasco peppers - choose ones that are pale green to pale yellow
  • White wine vinegar


  • Harvest enough peppers to fill the bottle.
  • Carefully remove the cap with stem from each pepper. I gently pried one side loose, and they came off when I eased the other side loose.
  • Rinse the peppers and drain in a strainer.
  • Remove the shaker top from the bottle and set aside. Insert peppers one at a time into the bottle. Periodically shake and tap the bottle to settle the peppers.
  • When the bottle is full, use a small funnel to pour in the vinegar. Replace the shaker top and cap. Let sit for 2-3 weeks or longer before using.
  • Splash on greens or other vegetables as desired.


From the kitchen of
Keyword pickled tabasco peppers
Tried this recipe?Let us know how it was!

Hot Pepper Vinegar
Dragon's Breath chile seeds

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20 responses

  1. My grandmother always had a jar of something like this on her countertop. We used it for dipping her homemade lumpia. Thanks for joining in! I’ve never made it myself; now, I can.

  2. My grandfather grew his own Tabasco peppers and my grandmother made sauce for as long as I can remember! I miss seeing his many colorful bushes full of peppers. Bill clearly has a green thumb. Your pickled peppers look fabulous, Sue!

  3. how long will this keep (assuming we don’t use it all up) Does it need to stay in the fridge? If I make it now can I give it as christmas gifts?

    • Top it up with undiluted vinegar and it should keep a good long while. Definitely through Christmas.

  4. I just came across your recipe – what a great idea! What would be the results if I use varying stages of the pepper? I have a mix of yellow, green, and red…

    • Red ones will be a little bit hotter. Green ones I would save for chopping up and using in cooking. You can add some to the bottle if you don’t have enough and add more later.

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