Pepper Infused Vinegar Recipes

PEPPER INFUSED VINEGAR

Steps:

• Depending on how much spice your friends like, you can infuse vinegar with mild long peppers, spicier Thai peppers, or five-alarm habaneros.
• Sterilize half or three quarter liter glass bottle by using the sterilize button on the dishwasher or boiling them for ten minutes.
• Wash Peppers - Cut a slit in each (you will need about 20 per half liter bottle) and insert into bottle.
• Heat 2-3 cups white vinegar or rice vinegar for an Asian version, to just boiling.
• Funnel into bottles to fill.
• Let cool and cork.
• Refrigerate.
• For a neat gift, visit marthastewart.com/pepper-sauce-tags and print hang tags to decorate the bottle with.

PEPPER VINEGAR

Steps:

• Steep cracked peppercorns in vinegar 3 days.
• Strain into decorative bottle adding a few whole peppercorns to bottom.

PEPPER VINEGAR

Steps:

• Combine 2 cups distilled white vinegar, 2 dried chiles de árbol, and 2 Scotch bonnet chiles (or any of your favorite dried or fresh chiles), quartered lengthwise, in a 1-pint jar. Seal and shake. Let sit at room temperature for 1 week before using.

HERB VINEGAR

Steps:

• If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

JALAPENO VINEGAR

Steps:

• Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.
• Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.