Southern hot pepper vinegar is a simple recipe with just a couple of ingredients. It's used to add a burst of flavor to almost everything from collard greens to black-eyed peas. Makes about 2 cups of sauce.
Pack into a clean, sterilized bottle or a pint jar.
Using the funnel add vinegar to within ¼ inch or so of the top of the bottle.
Add a layer of olive oil.
Cover and let stand for 24 to 48 hours before using. It gets more flavor as it stands.
No need to refrigerate.
Notes
Storage:Keep the bottle of peppers and vinegar in a cool, dark place, away from direct sunlight. Stored at room temperature in the pantry, hot pepper vinegar lasts for months!Generally, if you still have some left after about three months, it's best to pop it in the fridge. It'll keep just about forever (or until you use it up) that way.*If it starts looking cloudy or smells bad throw it out.Tips:
The olive oil trick is a well-known secret in the Southern states—it'll make your hot pepper vinegar taste even spicier! It also helps seal the vinegar and keep bacteria out.
Small peppers look innocent, but they pack a punch! Use a skewer or chopstick to handle them, otherwise, your fingers will start to burn.
After touching peppers, remember to wash your hands really well. Whatever you do, don't touch your face, the kids, or your pet!
Most of the heat of fresh chili peppers comes from the inner membrane or pith. So, it's important to remove the cap to let that good flavor out!
You can blend the mixture into a thicker texture, similar to Tabasco sauce. However, we like the versatility of hot, spice-infused vinegar.