By Mindy McIntosh-Shetter
If your garden is like mine some of the produce is just growing and producing out of control it seems.
I know this winter I will relish in my abundance but right now I am swimming in peppers.
Hot, mild, green, banana, cayenne, and habanero all are producing wonderfully.
Some of my pepper plants are as tall as some of my tomatoes and the compost, mulch, horse feed, Epson salt, and hot weather has added up to this plentiful and never ending harvest.
But this year for my non-gardener friends and those whose garden is not producing due to heat and drought are to receive a gift that keeps on giving. I am taking baskets of peppers with recipes to these friends’ doorsteps, and this winter they will again be visited by one of my favorites, that is Hot Pepper Vinegar.
This vinegar goes perfect with homemade bean soup flavored with chopped ham and onion. The secret to making this Hot Pepper Vinegar is adding more and more peppers and letting it rest like a good wine. The longer it sets the more intense and delicious the flavors will be with being so hot that only the pepper connoisseur can stand.
This vinegar can be prepared using any combination of peppers and does not require heating the vinegar like some flavored vinegars require so give this simple vinegar a try.
Hot Pepper Vinegar
- Washed peppers such as hot banana, jalapeno, habanero, cayenne
- White vinegar Read the rest of this entry »