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Hot Pepper Vinegar

Try out this vinegar the next time you sauté zucchini, squash or eggplant.  It also goes well over any cooked greens.  If you like boiled eggs, try dipping your eggs into it for a nice savory flavor.

Prep Time: 10 Minutes | Setting Time: Overnight to a few days


  • Choose whichever peppers you want (jalapenos, chili peppers, etc.) from 3 to however many you can fit in your jar

  • A white wine vinegar of champagne vinegar, you can also use apple cider vinegar, but it will have a stronger taste


  1. You can put your peppers in your jar whole.  If you want a spicier vinegar, you can slit your peppers or if you want an even hotter vinegar, you can slice the peppers in half.

  2. Warm your vinegar and pour over the peppers

  3. Seal your jar and set in sunlight to infuse or put it directly in your refrigerator.  Infuse it until you like the taste! We recommend letting it set for a couple of days.

  4. Once you like the flavor, you can let the peppers stay in the jar, or you can strain them out.  Leaving them in the jar just lets them continue to infuse.


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