Hot Pepper Vinegar
Use in salad dressings, to flavor cooked vegetables, or in any dish
where the flavor of a strong vinegar would be a welcomed addition.
Makes about 2 1/2 cups.
8 to 10 small fresh hot green peppers
3 cups white vinegar
Remove stems from peppers. Coarsely chop peppers with seeds; place
in clean dry quart jar.
Bring vinegar to boiling in saucepan. Pour over peppers. Cool. Cover
tightly. Store at room temperature at least 2 weeks.
When desired flavor (heat) is reached, strain vinegar into clean dry
bottle or bottles, pressing on pulp to extract all juices. Seal. Tie
a few dry hot peppers on each bottle to indicate hotness of vinegar,
if you wish.
BJ in MS
http://www.nancyskitchen.com
