Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Hot Pepper Vinegar

This is a super-easy refrigerator condiment must-have.

Hot Pepper Vinegar

This is a super-easy refrigerator condiment must-have. I put it in soups and stir-fries, and use it for dipping gyoza and tempura veggies. Many of our Hmong farmer-vendors have chile peppers available fresh for much of the year and dried in the colder months. This recipe can be made with fresh or dried, although fresh seems to have the sharper bite I’m looking for in a good hot (and sweet!) vinegar. This recipe works with Thai bird, Thai super, cayenne, arbol, tabiche, and other peppers readily available at our market.
Course: Condiment
Keyword: pepper, vinegar
Servings: 1.5 cups vinegar
Author: Stephen David Caldes

Ingredients

  • 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

Instructions

  • 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).