Jalapeno Cilantro Vinegar
- Yield 2 cups
This hot pepper vinegar is a staple at “meat and three” restaurants across the South.
Use this vinegar to liberally douse over greens, pulled pork, field peas, gumbo and more. You can sometimes buy it at the grocery store, but it is so easy to throw together that you’ll be glad you did it yourself. I make a few bottles every summer when the peppers are in season, mix it up with different peppers and herbs.
- 1/2 pound jalapeno peppers
- 2 cups white distilled vinegar
- 5 sprigs fresh cilantro
- 1 teaspoon kosher or sea salt
- Wash and drain peppers. Cut in half lengthwise and pack tightly into sterilized jars or bottles. (Use chopsticks to push peppers into bottles if the necessary.)
- Place vinegar, cilantro and salt in a nonreactive saucepan over high heat and bring to a boil.
- Remove from heat and pour hot liquid over peppers to cover, using a funnel if needed. Secure with a cap or lid and place in the refrigerator for at least a week to allow the flavors to develop before using. Will keep up to 6 months refrigerated. Makes 32 (1-tablespoon) servings.
Recipe by Sara Foster, author of Sara Foster’s Southern Kitchen.