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Message
Hot pepper vinegar recipes
Posted on 7/9/18 at 4:50 pm
Posted on 7/9/18 at 4:50 pm
My buddy gave me a small mess of peppers. I need you guys for a couple of things.
1. What kind are they? (My buddy didn’t know)
2. What would you do with them?
3. If you were to make hot sauce or pepper vinegar, what recipe would you use?
1. What kind are they? (My buddy didn’t know)
2. What would you do with them?
3. If you were to make hot sauce or pepper vinegar, what recipe would you use?
This post was edited on 7/9/18 at 7:30 pm
6
Posted on 7/9/18 at 5:07 pm to Jibbajabba
Truthfully, there's thousands of peppers out there and many of them look alike but have varying heat properties. It would be almost impossible to tell what those peppers are just by a picture.
As for pepper vinegar, I make it to use with some of the things I eat. I like to cut up the peppers but first remove the seeds and pith and then chop them up a bit. Then place them in a shaker type bottle like Soy Sauce comes in and pour your choice of vinegar over them, add salt to taste and let it sit. It will start to get pepper hot almost immediately and the heat will increase over the next few days, but it will only get so hot due to the peppers used.
Naturally, if using jalapeno peppers, it will be moderately hot, but if using Ghost, habanero or Trinidad Scorpions, it will be hotter.
As for pepper vinegar, I make it to use with some of the things I eat. I like to cut up the peppers but first remove the seeds and pith and then chop them up a bit. Then place them in a shaker type bottle like Soy Sauce comes in and pour your choice of vinegar over them, add salt to taste and let it sit. It will start to get pepper hot almost immediately and the heat will increase over the next few days, but it will only get so hot due to the peppers used.
Naturally, if using jalapeno peppers, it will be moderately hot, but if using Ghost, habanero or Trinidad Scorpions, it will be hotter.
Posted on 7/9/18 at 5:29 pm to Jibbajabba
Posted on 7/9/18 at 5:35 pm to Jibbajabba
They look like cayenne but there are lots of peppers that have that shape.
This post was edited on 7/9/18 at 6:01 pm
Posted on 7/9/18 at 6:52 pm to pennypacker3
quote:
They look like cayenne
Posted on 7/9/18 at 7:30 pm to fillmoregandt
So if I am going to make pepper vinegar, any favorite recipes?
Posted on 7/9/18 at 7:42 pm to fillmoregandt
quote:
They look like cayenne
Posted on 7/9/18 at 7:56 pm to Jibbajabba
I keep mine very simple. Peppers in a bottle, add vinegar. I like apple cider vinegar. Sprinkle over your favorite beans or lentils. Refill bottle with vinegar as needed. It will keep a year or so in your pantry.
Posted on 7/9/18 at 9:45 pm to tigeryat
I do like the others, but add some garlic. Sometimes go vinegar and water.
Has worked for a variety of peppers for me.
Has worked for a variety of peppers for me.
Posted on 7/9/18 at 10:03 pm to Jibbajabba
I like the simplicity of vinegar and salt.
Sometimes I use apple cider or malt vinegar.
Sometimes I use apple cider or malt vinegar.
Posted on 7/9/18 at 10:06 pm to Fatboyzbro
Used hot white vinegar over red peppers, a jalapeño, garlic , a small carrot and a bay leaf a few nights ago. It is excellent already.
Posted on 7/10/18 at 6:28 am to Jibbajabba
I know a coonass lady in Ville Platte that made some for me with Tabasco heritage peppers I grew. She boils the peppers in a sugar and vinegar mix. I asked her how she makes it and she said, "Dere's no ress-uh-pee fuh dat. The recipe if 50/50". I think she means 50% sugar water and 50% vinegar. She boils it on a low boil for like 15 to 20 minutes, then she puts the concoction in a sterile mason jar and it has to sit for a month.. The longer it sits, the hotter it gets.
It's really delicious and it's the essence of Cajun cooking. Try it on your smothered okra..
We need somebody from Ville Platte to impart their knowledge on this issue.
It's really delicious and it's the essence of Cajun cooking. Try it on your smothered okra..
We need somebody from Ville Platte to impart their knowledge on this issue.
This post was edited on 7/10/18 at 12:02 pm
Posted on 7/10/18 at 10:13 am to Jibbajabba
Here's the recipe and process:
LINK
Ingredients
1 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon olive oil optional for extra hot pepper sauce
about 30 small peppers
Directions
1.Clean jar, lid, and band and rinse well. Keep warm.
2.Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
3.Cook over medium heat until it begins to boil.
4.Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
5.Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as pepper press against opposite side of the jar.
6.Wipe jar rim to clean. Place lid on top of jar and tighten ring.
7.Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
8.Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
9.Store in dark, cool cabinet or pantry for up to a year.
LINK
Ingredients
1 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon olive oil optional for extra hot pepper sauce
about 30 small peppers
Directions
1.Clean jar, lid, and band and rinse well. Keep warm.
2.Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
3.Cook over medium heat until it begins to boil.
4.Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
5.Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as pepper press against opposite side of the jar.
6.Wipe jar rim to clean. Place lid on top of jar and tighten ring.
7.Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
8.Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
9.Store in dark, cool cabinet or pantry for up to a year.
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