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rio grande valley pepper vinegar

(1 rating)
RIOGRANDECOOK avatar
Recipe by
Teena Mathis
@RIOGRANDECOOK
Harlingen, TX

As I said in an earlier post, in South Texas we have an abundance of Chile Pequin bushes. I let mine grow and harvest them as needed. This is a great sauce for you HOT lovers. We put this on our beans, greens, chili, soups etc. Straight from your own backyard!

►
(1 rating)
prep time 5 Min
method Stove Top

Ingredients For rio grande valley pepper vinegar

  • 1/2 c
    green chile pequins
  • 1/2 c
    white vinegar
  • 1
    empty used sauce bottle

How To Make rio grande valley pepper vinegar

  • 1
    Clean your used pepper sauce bottle with boiling water. Pack the rinsed chiles tightly in the bottle. Make sure your small chiles will fit in the opening. Note: Used Pepper sauce bottle from the store, cruet, or bottle with tall neck will do.
  • 2
    Heat your vinegar in pot on low heat until it begins to steam. Pour hot vinegar carefully over the chiles to the top of bottle. I put the top on when cool.
  • 3
    Allow the mixture to sit for a day before using. You can refill vinegar as needed. We only use the flavored vinegar. I usually refill a couple times and then start over. I leave out, but for safety you can refrigerate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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