Eric Loos

Louisiana Eats!
6:38 pm
Wed August 3, 2011

Hot Chef, Hot Pepper, Hot Climate

We hope you'll enjoy another scorching edition of Louisiana Eats!

Pepper Vinegar

1 pint of small, hot peppers
1 pint of cider vinegar

Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.

Use as a condiment as desired.

***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.

Read more