Today’s blog comes from Sharon, Brisbane, Australia.
You know how they say if you get one recipe that is a keeper from a book, then it was worth buying. Some time ago I purchased Bon Appetit, Y’All by Virginia Willis and highly recommend it, I have made many recipes from this, but the one that I always have in my pantry is Hot Pepper Vinegar.
This is what she says;
Almost every diner and “meat and three” establishment across the South has a jar of hot pepper vinegar on each and every table. A dash or so of this potent liquid on greens is a revelation. The longer the mixture sits the more potent it becomes. It also makes a great gift. I prepare several batches with peppers from my garden and present them as hostess and Christmas gifts. Nothing says love like a little heat.
Hot Pepper Vinegar
6 to 8 hot chillies (such as jalapeño, cayenne or banana)
4 cups apple cider vinegar
Wearing rubber gloves, wash the chillies under cold running water.
Using a paring knife, make 2 or 3 small slits in each.
Pack the peppers in one or more sterilized jars.
Heat the vinegar in a saucepan over high heat until simmering.
Pour the hot vinegar over the peppers.
Secure tightly with the lid and refrigerate for three weeks before opening.
Store in the refrigerator for up to one year.
As you can see I use a mixture of cayenne and Birds Eye, and cut the big ones in half. It doesn’t look glamorous but tastes good!