Jump to content

  •  

Photo

Cayenne Vinegar Recipe

cayenne vinegar

  • Please log in to reply
4 replies to this topic

#1 westin

westin

    Hot

  • Members
  • PipPipPip
  • 642 posts
  • aka:weston, nitsew, BOFH
  • Location:SW-MO

Posted 07 May 2012 - 02:26 PM

Hey Folks,

I am thinking that I am going to have quite a few cayenne peppers this year. I have one yellow cayenne plant, and 4 red cayennes. So, I have been scouring the google machine for recipes. I have found quite a few people talking about using fresh cayenne peppers, and pouring boiling vinegar over them... then letting it stand for several weeks, and sprinkling it on foods to give them a tangy/hot flavor. I was thinking it would be great on fish, rice, etc.

So, my question is whether or not to cut up the peppers before pouring the vinegar over them. None of the recipes are specific. It doesn't seem like they would impart as much flavor if you didn't slice them.

Also, I would love to hear other cayenne recipe ideas. I plan on drying/crushing/powdering some of them, but want to use some of them fresh as well.
"Those of us that had been up all night were in no mood for coffee and donuts, we wanted strong drink." -HST

#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 POTAWIE

POTAWIE

    On Fire!

  • Members
  • PipPipPipPipPip
  • 10,912 posts
  • Location:Potawie-land near Ottawa Canada
  • (x2)

Posted 07 May 2012 - 02:32 PM

You probably want to heat your vinegar to be safe, and preferably use dry peppers since fresh pods are mostly H2O and will just water things down.
For cayenne sauce recipes you might want to check out the fermentation threads
Check out my pepper pics and more on Flickr
http://www.flickr.com/photos/potawie

#3 westin

westin

    Hot

  • Members
  • PipPipPip
  • 642 posts
  • aka:weston, nitsew, BOFH
  • Location:SW-MO

Posted 07 May 2012 - 02:55 PM

This one wasn't necessarity a hot sauce... at least not as most people consider hot sauce. It is almost a pepper infused vinegar. Most of the ones I read through suggested boiling the vinegar first, and then letting it cool and sit at room temp for 3 or more weeks. Sounded interesting, and best of all, cheap. So I thought I would give it a go. :)

Just found this recipe. This is more along the lines of what I was looking for. This person recommends either chopping them, or at least putting a slit in them so the vinegar can penetrate them.

http://eclecticrecip...-pepper-vinegar
"Those of us that had been up all night were in no mood for coffee and donuts, we wanted strong drink." -HST

#4 salsalady

salsalady

    On Fire!

  • Extreme Biz
  • 14,739 posts
  • aka:SL, HSL
  • Location:eastern WA, USA... the dry side of the state
  • (x8)

Posted 07 May 2012 - 02:58 PM

I think your process would work fine. I have a friend who makes lots of different vinegar flavors with fresh herbs, etc. She just pours the boiling vinegar over "whatever"....and definitely cut the chile open. At least split it in half so the vinegar can get in contact with the inside surfaces.
PureEvilProducts
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
PepperPeopleRock! 

#5 PapaBill

PapaBill

    Hot

  • Members
  • PipPipPip
  • 629 posts
  • Location:Indy area, IN

Posted 07 May 2012 - 04:46 PM

The ones I've seen with Tabasco peppers usually cut a few slices in them, then pour on the boiling vinegar. Was thinking of trying this myself on a couple different peppers to see how it tastes, I know the Tabasco ones are great on greens :)
Papa Bill
Just Outside Indy, IN





Also tagged with one or more of these keywords: cayenne, vinegar

0 user(s) are reading this topic

0 members, 0 guests