2,776 peppers vinegar recipes

Simple Calgary pot roast braised in tomato sauce with dry mustard, vinegar, thyme, and onion. Just 8 ingredients and 3 hours in the oven for fork-tender, lean beef.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

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.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

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.

Cranberry catsup simmers fresh cranberries with onion, vinegar, and warm spices into a tangy crimson condiment. A holiday alternative to traditional ketchup, perfect with turkey or pork.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

A quick and easy Chinese Sichuan sauce with loads of flavor.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.