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Categories:Viewed: 92 - Published at: 5 years ago
Ingredients
- 1 bunch of mixed peppers (container size determines amount, desired hotness dictates variety)
- 2 parts white balsamic vinaigrette
- 1 part apple cider vinegar
Method
- Warm a glass container by submerging it in hot water (this will prevent the glass from cracking when hot vinegar is added).
- Wash the peppers well and stuff them loosely into the glass container.
- Pour both vinegars into a medium-size nonreactive saucepan and cook over medium-high heat.
- When it reaches a boil, pour the hot vinegar over the peppers, filling the container.
- Cap the jar and set it aside at room temperature for a few days to allow the vinegar to absorb the pepper flavors.
- Store the sauce in a tightly covered jar for up to 2 months at room temperature.
- Stove
