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!
Provided by Teena Mathis @RIOGRANDECOOK
Categories Salsas
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
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