Hot Pepper Vinegar
Love hot sauce? This easy hot pepper vinegar is a homemade hot sauce made with fresh chili peppers infused in vinegar.
Servings: 8 1 oz servings
Calories: 7kcal
Ingredients
- 3-12 hot chili peppers, depending on size + heat level Use fewer peppers for a milder vinegar. I like to fill whatever container I'm using with peppers.
- 1 cup white wine vinegar OR champagne vinegar
Instructions
- For a milder vinegar: Cut a slit in each pepper.For a hotter vinegar: Slice each pepper in half, leaving the seeds and membrane.Optional: Heat the vinegar until it's warm. Do not bring it to a boil.Tip: Heating the vinegar will help the peppers infuse more quickly, but will produce a slightly less delicate flavor than room temperature vinegar.
- Add the peppers to a clean glass bottle or jar.Pour the vinegar over the peppers into the bottle until almost full. (The amount of vinegar listed is approximate; you may need slightly more or less.)Seal the bottle, and place it in a cool place out of direct sunlight. Allow the peppers to infuse for at least 2 days (if you used warm vinegar), or 2 weeks (for room temperature vinegar), until you like the flavor, and then use the vinegar as desired.Optionally, strain out the peppers. I keep the peppers in mine and allow the vinegar to continue to infuse. Store at room temperature for up to 3 months or in the fridge for 6-8 months.
Notes
Doubling or Tripling the Recipe:
Use the measurements as a guide, not a rule. If you use more peppers your infusion will be stronger, and fewer peppers will give you a milder infusion. Vinegar Substitutions:
I recommend using white wine or champagne vinegar. If all you have on hand is apple cider vinegar, it will work, but it does have a stronger flavor profile. If you use rice vinegar, you should infuse the vinegar in the fridge and expect the infusion to take slightly longer. Rice vinegar's lower acidity level makes it unsafe to infuse at room temperature. Avoid using white distilled vinegar, because it's too astringent-tasting. Troubleshooting: If your vinegar becomes slimy, develops mold, or smells off, toss it. If it begins to show signs of fermentation (bubbling), toss it.
Use the measurements as a guide, not a rule. If you use more peppers your infusion will be stronger, and fewer peppers will give you a milder infusion. Vinegar Substitutions:
I recommend using white wine or champagne vinegar. If all you have on hand is apple cider vinegar, it will work, but it does have a stronger flavor profile. If you use rice vinegar, you should infuse the vinegar in the fridge and expect the infusion to take slightly longer. Rice vinegar's lower acidity level makes it unsafe to infuse at room temperature. Avoid using white distilled vinegar, because it's too astringent-tasting. Troubleshooting: If your vinegar becomes slimy, develops mold, or smells off, toss it. If it begins to show signs of fermentation (bubbling), toss it.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg