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Pepper Vinegar
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  • CourseSauce
  • CuisineGluten-free, Vegan, Vegetarian
Passive Time
1 month
Passive Time
1 month
  • 8 oz rice or distilled white vinegar
  • 1/2 tsp sea salt
  • small handful of small cayenne, Thai, or habanero chiles (your choice)
  1. Sterilize a pint jar by boiling it in water for 10 minutes; drain.
  2. Add vinegar and sea salt to jar; stir to dissolve salt.
  3. Add whole peppers (cut a slice down each of them to allow some of the flavor to seep into the vinegar).
  4. 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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