rio grande valley pepper vinegar
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
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Step 1Clean 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.
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Step 2Heat 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.
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Step 3Allow 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Salsas
Category:
Other Sauces
Tag:
#Quick & Easy
Keyword:
#hot
Keyword:
#chile
Keyword:
#pequin
Ingredient:
Vegetable
Method:
Stove Top
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