Rio Grande Valley Pepper Vinegar

2
Teena Mathis

By
@RIOGRANDECOOK

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!

Rating:

★★★★★ 1 vote

Prep:
5 Min
Method:
Stove Top

Ingredients

Add to Grocery List

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

How to Make Rio Grande Valley Pepper Vinegar

Step-by-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.
  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.

Printable Recipe Card

About Rio Grande Valley Pepper Vinegar

Course/Dish: Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #hot, #chile, #pequin




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