Hot pepper vinegar

Hot pepper vinegar

By
From
Deep South
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
500g cayenne chilli peppers, stalks removed
30g garlic, peeled
2 tablespoons salt
960ml cider vinegar

Method

  1. Put the chilli peppers, garlic and salt in a bowl. Heat the vinegar to 65°C and pour it over the chilli mixture. Stir gently, cover and leave for at least 2 days or up to a month at room temperature.
  2. Transfer to sterilised jars and seal. Stored in a cool, dry place, it will keep for 6–9 months.
Tags:
American
Southern cooking
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