Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 – 12 small fresh hot green peppers, any shape
- 3 cups distilled white vinegar
- small dried hot red peppers, optional
Directions
Rinse and dry peppers.
Protecting hands with rubber gloves, stem peppers and chop, veins, seeds and all into med-coarse pieces.
Place peppers in clean, dry heat-proof qt jar with snug lid.
Heat vinegar to simmering in saucepan; pour over peppers.
Cool peppers and vinegar, uncovered; then cap jar with enamel-lined canning lid or use a recycled lid over 2 layers of plastic wrap.
Let mixture stand at least 2 wk or as long as 3 mon, shaking jar occasionally.
When you think it might be ready, taste liquid cautiously! it?s a good idea to sample it on a bit of bland food, rather than directly.
If it?s fiery enough to suit; strain through very fine meshed sieve, pressing lightly on debris of peppers to extract all possible flavor.
Bottle sauce in clean, dry bottles or jars and cap airtight.
Optionally, place a single whole dried hot pepper in each bottle or tie 1-2 hot peppers to neck of each bottle to indicate heat quotient of contents.
Category:Cathy's Recipes
Category:White vinegar Recipes
Category:Fresh chile pepper Recipes