281 hot pepper vinegar recipes

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

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

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.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

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.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.