The intense heat of this pequin chile-infused vinegar makes it a potent addition to beans, greens, stews, chili and more. Traditionally, the bottle is refilled with hot vinegar as it is used up. It can be refilled several times before the chiles’ heat and flavor diminish.
Prep time: 0 min
Cook time: 5 min
Total time: 5 min
Makes 1/2 cup
1/2 Cup De-Stemmed Pequin Chiles
1/2 Cup White Vinegar
Clean glass bottle with boiling water before tightly packing chiles into bottle.
Heat vinegar in small pan over low heat until just beginning to steam. Pour hot vinegar over chiles in bottle using funnel.
Allow vinegar to sit until cooled, then replace lid. Wait at least 1 day before using to let flavors infuse.