Peppered Vinegar

Growing up in Louisiana I spent a lot of time at my Great Grandparent’s house. Mom and DeDad as we called them (yes I know you want to know….maybe another day )always had a bottle of homemade pepper vinegar on the table. They grew the peppers in their huge backyard garden and DeDad put this vinegar on everything, my favorite was the home-grown sliced tomatoes that we had at every meal. This is probably the simplest recipe I will ever post and they make great gifts.


Find some beautiful glass bottles and stoppers, do not use metal stoppers or pour spouts.
Gather an assortment of green and red jalapeños, Serrano, cayenne, what ever you fancy just make sure they are narrow enough to fit down the bottle neck.
Cover with white store-bought vinegar. You may have to add more vinegar after a day or so as the peppers will drink some up. Wait two weeks and enjoy. The vinegar will get spicier the longer you have it and you can keep topping off with vinegar until your peppers are not hot anymore. Store them in the fridge.