Old South Hot Pepper Vinegar

Preparation info
  • Makes about

    300 to 350 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

A cruet of this hot pepper vinegar is to be found on tables throughout America’s Southeast, as well as parts of the Caribbean. In Bermuda sherry is used: in New Mexico black peppercorns are added to the spicy brew, along with a double or triple amount of chillies, and more vinegar is added as the sauce is used up.


  • 3 to 5 fresh hot peppers, sliced
  • 250 ml/8 fl oz cider vinegar


  1. Scald the hot peppers by pouring boiling water over them. Leave for a minute or two, then drain.
  2. Combine the peppers with the vinegar, and chill. Place in a cruet for use as desired. Traditionally eaten sprinkled over wilted greens or pan-fried fish.