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    Hot Pepper Vinegar


    Source of Recipe


    Chef Paul Prudhomme's Louisiana Kitchen

    List of Ingredients




    1 cup + 2 tbl. water
    6 tablespoons white vinegar
    1/4 teaspoon cayenne pepper
    1/8 teaspoon salt
    4 jalapeno peppers, quartered

    Recipe



    In a 2-quart saucepan combine the water, vinegar and seasonings; bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate, covered, overnight. Strain before using. Makes 1 1/2 cups

 

 

 

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