What is this? It’s not another cookbook review.

Today I am posting about more free produce. (Read about my surplus of free strawberries here.) One of The Hubs friend’s prides himself on growing the hottest of hot peppers. He will usually send some our way and has been supplying us with jalapenos all summer.

Then, he sent us a dozen super hot peppers. I recognized the habaneros and maybe some ghost peppers and Carolina reapers. I had already made enough pepper jelly to last us through the winter and I was totally out of the habanero vinegar I had made last year. I decided to try something a bit different (and obviously hotter).

Super Hot Spiced Vinegar

Based on Red Savina Habanero Pepper Vinegar

Ingredients

• 8-10 hot peppers (I used a mix of habaneros, ghost peppers, and Carolina reapers.)
• 4 c. white vinegar (5% acidic)
• 4 T. sugar
• 4 t. Kosher salt
• 1 T. whole cloves), divided
• 2 t. black peppercorns, divided
• 2 – 1 quart jars

Instructions

1.  Wash two quart glass canning jars and sterilize in boiling water (like you would for canning).
2. Wash the peppers and while wearing rubber gloves, stem the peppers. Taking a sharp knife, poke holes in the peppers so the vinegar will infuse better. (You’re just jabbing a few holes in each pepper.) Set aside.
3. Heat vinegar, sugar and salt to 160 degrees F. Stir so the sugar is dissolved.
4. Remove jars from the hot water. Pack in 4-5 hot peppers into each jar. Add ½ T. cloves and 1 t. black peppercorns into each jar. Ladle in the vinegar mixture.
5. Place a lid on each jar and let set for one month. 
6. Strain and place into bottles.

Weeks later, I bottled it up. The spices left a bit of dregs in after the first straining so I strained the vinegar again through cheese cloth. I had to bottle up a bit for the gardener who gave me these peppers.

He’s getting the small repurposed tequila bottle.

Honestly, this vinegar was not as spicy hot as I expected. It will be good mixed in guacamole or drizzled on rice. Of course, I am going to try it in spicy vinaigrettes and marinades.