How to Make Spicy Chili Vinegar

Learn how to infuse vinegars with chili pepper heat and flavor to add some zing to your meals, easy to make and you can use it in so many ways.

Prep Time5

Cook Time5

Course: Condiment

Cuisine: American

Keyword: vinegar

Servings: tablespoons

Calories: 93kcal

1 ounce chopped chili peppers (you can use up to 8 ounces or more for a hotter infusion)
16 ounces vinegar (works with any vinegar)

Bring your vinegar to a boil, then reduce to a simmer.
Add your chopped chili peppers and remove from heat. Cover and cool to room temperature. Strain if desired and keep the peppers in the fridge in a sealed container, or keep them in the vinegar.
Pour the contents into a quart sized sealable container, leaving about 1/2 inch of head space.
Store the pickled peppers in the refrigerator for 2 weeks before using.