As I mentioned in a previous blog post, my dad gave me a BUNCH of hot peppers. Of which most are either ghost peppers or scorpion peppers, some of the hottest peppers in the world. And as I mentioned I told him I’d figure out what to do with them. So, I’m making him several Christmas presents. This will be stop #2 on our road of what to do with a ton of hot peppers.
In these recipes I’m using the ghost and scorpion peppers, but use whatever you can get and whatever your heat tolerance will handle. It would be fun to mix in other peppers in and see what you get.
What to expect: This recipe will give you an amazing flavor. In the beginning you will notice a sweet taste right up front, then a healthy bight of the vinegar, finishing with an earthy taste from the peppers.
What you’ll need:
About 1/2 hour of time (at least 1 week and up to 3 months for aging)
Enough peppers to fill the bottle or jar you’re using
2 cups cider vinegar
1 Tbls sugar
1 tsp salt
How we did it:
Begin by placing your jars or bottles in boiling water and boil for about 3 minutes or so.
Wash, clean and dry all your peppers thoroughly.
Remove the stem ends from each pepper.
Place peppers in jar or bottle.
Bring cider vinegar, sugar, and salt to a boil.
Taste for seasoning, adding sugar or salt to YOUR taste.
Pour boiling vinegar mix into container to cover peppers.
Give a little shake to release any air bubbles.
Top off, seal, and store in refrigerator.
And that’s about it. The longer it sets the hotter and more flavor it will take on from the peppers.
Remember: What you cook isn’t nearly as important as who you cook it with.