Ingredients
- 8 oz rice or distilled white vinegar
- 1/2 tsp sea salt
- small handful of small cayenne, Thai, or habanero chiles (your choice)
Servings:
Units:
Instructions
- Sterilize a pint jar by boiling it in water for 10 minutes; drain.
- Add vinegar and sea salt to jar; stir to dissolve salt.
- Add whole peppers (cut a slice down each of them to allow some of the flavor to seep into the vinegar).
- Store in fridge for at least a month before using.
Recipe Notes
This is super easy to make- the only catch is that you want to make it at least a month ahead of tiem, so the chiles can imbue the vinegar with their flavor and fire. Store in the fridge.
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