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

  • 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.
  • 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.
  • 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.

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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