Datil Pepper Vinegar

Oxmoor House
about 3 quarts


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2 quarts datil peppers
1 clove garlic
3 tablespoons salt
2 (750 ml) bottles sherry


Grind peppers and garlic in a crock, using coarse blade of a meat grinder. Stir in salt and sherry. Cover and let stand at room temperature at least 2 months.

Strain pepper mixture through 4 layers of cheesecloth into decorative bottles; discard pepper. Seal bottles with corks or other airtight lids.

Created date

February 2010