Hot Pepper vinegar infuses the flavors of fresh garden Tabasco peppers into vinegar for a mildly spicy and piquant sauce.
Hot Pepper Vinegar
By Sue Lau | Palatable Pastime
Hot pepper vinegar is my recipe of the day for Foodie Extravaganza.
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.
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Here’s the list of our pickled creations…
- Dill Pickle Grilled Cheese Sandwich by Making Miracles
- Fried Chicken Sandwich with a Spicy Dill Pickle Coleslaw by Karen’s Kitchen Stories
- Hot Pepper Vinegar by Palatable Pastime (You are Here!)
- Indian Raw Papaya Pickle by Sara’s Tasty Buds
- Japanese Pickled Ginger by Caroline’s Cooking
- Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Middle Eastern Pickled Turnips by Pandemonium Noshery
- Pickled Pork Tongue by A Day in the Life on the Farm
- Pickled Star Gooseberry by Sneha’s Recipe
- Spicy Pickled Grape Tomatoes by Food Lust People Love
Hot Pepper Vinegar
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Hot Pepper Vinegar
Hot Pepper Vinegar
Equipment
- 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.
Ingredients
- Fresh Tabasco peppers - choose ones that are pale green to pale yellow
- White wine vinegar
Instructions
- 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.
Notes
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Thank you very much for providing the valuable information.
What a great way to use up and preserve that extra bounty from the garden. Way to go Bill.
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.
I love vinegar in soup and on greens, I am dreaming about a spicy version and It sounds genius.
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!
Looks just so so good!
That bottle is chock full of peppers! How cool to be able to grow those peppers too. This sounds delicious!
That is so cool that you made that at home! I’m terrified of peppers in general! 😀 (Huuuugeee Spice Wimp here).
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?
thanks
CJ
Top it up with undiluted vinegar and it should keep a good long while. Definitely through Christmas.
I only have regular white vinegar, will that be ok? Or do I need to add anything?
That should be fine.
are these shelf stable with white wine vinegar?
I think so provided you do not dilute it with water and keep the peppers covered with vinegar. I top up the bottle.
Can you add salt to this recipe?
It’s not really necessary.
Do you not need to boil the white wine vinegar for it to be shelf stable? I’m new to this 😬
No, just make sure the bottle and the peppers are clean. 100% vinegar is very acidic.
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.