Well, it’s the beginning of November, and Rachel and I just got back from a week’s trip to Puerto Rico (which you’ll be reading about shortly). The weather is now approaching the 50’s, and I still had a ton of bird peppers left on the hot pepper plants. What to do? Pick ’em all off and make hot vinegar peppers.
This was today’s yield after stripping all my plants. As you can see, there’s a lot of green ones, but that’s just fine.
Got too many hot peppers? Here’s a quick and easy project. Click on the “Read the rest of this entry” link below for more.
Get yourself a bottle of white vinegar. You might need more than one bottle, depending on how many jars and peppers you have.
I also happened to have several containers of Daisy Martinez’s Vinagre maturing in my fridge. Now was the ideal time to use up the rest of it as a base liquid to cook the peppers in.
Heat up a big pot or saucepan, filling it with White Vinegar and/or Vinagre. When the vinegar is boiling, add the hot peppers and season with a generous amount of salt and pepper. Add lots of raw garlic cloves, and simmer the peppers until they become soft, for about 10-15 minutes.
Vinegar Peppers simmering. Once fully cooked, you can pour into containers, or pour into a blender/food processor for making into hot sauce.
Fill up Mason jars or deli containers with the cooked hot peppers and garlic, and pour the vinegar liquid over the top. Add more vinegar if needed to fill the containers and allow to cool down. Close the lids and put in the refrigerator. Enjoy.
As you use up the vinegar, top off with more vinegar, and continue to store in the refrigerator. The peppers will continue to cure, with the vinegar getting a stronger and stronger flavor over time.