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.
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…
- 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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Refrigerator Pickles: Sweets, Dills and Jalapeno Slices
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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