rio grande valley pepper vinegar

Harlingen, TX
Updated on Oct 11, 2013

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!

prep time 5 Min
cook time
method Stove Top
yield

Ingredients

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

How To Make rio grande valley pepper vinegar

  • Step 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.
  • Step 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.
  • Step 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.

Discover More

Culture: Mexican
Category: Salsas
Category: Other Sauces
Keyword: #hot
Keyword: #chile
Keyword: #pequin
Ingredient: Vegetable
Method: Stove Top

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