This is a super-easy refrigerator condiment must-have.
Hot Pepper Vinegar
- ½ bunch peppers leaves and stems removed, caps retained (about a cup)
- ½ cup rice vinegar or any white vinegar like white wine or champagne will do
- ½ cup mirin
- ¼ cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- Wash the prepared peppers and pack into a condiment jar. (It should fi ll up your container about halfway.) In a saucepan, heat rice vinegar, mirin, water, sugar, and salt until combined and just boiling; immediately pour (using funnel for reduced spillage) into pepper-fi lled condiment jar. Let cool on counter for 1 hour, then place in fridge. Th e vinegar is ready to use when cold (at least 2 hours, but overnight is best).
Stephen David Caldes is a writer, home cook, and assistant professor in the Journalism and Public Relations Department at CSU, Chico. He has many hobbies, but eating with friends is his favorite.