I'm never without a bottle of hot pepper vinegar in the door of my fridge. We eat the pepper-infused vinegar on just about every kind of pea during the summer, and we douse greens with it in the winter. It can be purchased at some grocery stores, but homemade is always better. And it's so easy to make.
This recipe goes with Old-Fashioned Collard Greens
Southern Living OCTOBER 2012
Cut small slits in the sides of fresh cayenne or tabasco peppers, and pack them loosely in a clean, sterilized glass bottle or jar. Pour enough boiling white vinegar over the peppers to cover them completely. Cool completely. Cover and store in refrigerator. Chill for 3 weeks before using. To make more when you run low, just add more boiling vinegar to the bottled peppers.
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