195 chili vinegar recipes

Jalapeno jelly made with fresh jalapenos and Anaheim chiles simmered in apple cider vinegar and sugar, set with liquid pectin and sealed in jars for a sweet-hot spread.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Spicy cottage cheese veggie dip blends raisins, curry powder, chili and onion into a creamy chilled crudite dip. High-protein, low-fat and ready in 20 minutes. Curry-meets-sweet flavor that hooks dippers.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

Did you forget to pick up salsa at the grocery store? Don't worry! This quick and easy recipe will not let your tortilla chips become lonely!