Hey everyone 👋🏻! Welcome back to Amos Farm. In today’s video Diana and her daughter, Shyann make a vinegar pepper sauce that is typically used on collard or mustard greens, but it can add flavor to many other dishes too. Not only do Tabasco peppers make great sauces, but they are also very eye catching in the garden. You should grow some and try this pepper sauce.
#vinegarpeppersauce #howtomakevinegarpeppersauce #amosfarm
🔵OUR SOCIAL MEDIA ACCOUNTS🔵
🌶Facebook: https://www.facebook.com/Amos-Farm-599346100570245/
🌶Instagram: https://www.instagram.com/Amosfarm/
Thanks for watching. Don’t forget to subscribe. 👍🏻
25 Comments
Great shirt 💚. I’m about to pick a bunch of jalapeños this weekend. I’ve been looking for suggestions to pickle them, I’ll watch for your video. 🤗
Such a beautiful plant! So glad your daughter joined you😀
Get to it
Yo! When I say start, you say GO!! Start!!
Will this work with hotter peppers like Habaneros?
Hi!
Last year I grew Tabascos but I didn't know what to do with them, so I looked up ideas and found a recipe similar to this.
So, because you like vinegar and tabasco peppers, I thought maybe I'd share it, and if you like it, great!
I made this using a 17oz bottle of vinegar. I used a brand called "Colavita," and their prosecco wine vinegar. The recipe I had found just suggested a white wine vinegar, but I decided to make it using a vinegar made from a specific kind of wine than a generic white wine vinegar.
I've never made this with generic "white wine" vinegar, or a clear balsamic, or plain distilled, so sadly I can't speak to how it could come out differently.
The vinegar I used was a little pricey on amazon, but only about $6 a bottle at walmart. I should have checked walmart first!
So, empty the bottle into a pan on the stove. Then we add some stuff to the bottle.
Whole black pepper corns, cloves of garlic, and whole tabasco peppers (stems removed. I cut small slits in mine to help it infuse).
How much of each is up to your tastes. I did maybe 8-12 peppers, a tablespoon or 2 of pepper corns, and 3-5 cloves of garlic. I don't strictly remember.
All told, it fills about the bottom inch of the bottle, maybe a little more or less, depending how things settle.
Then I heat the vinegar that's been on the stove. You don't want it to boil, but you want it close. I aimed for about 200 degrees.
After it's been heated, pour it back into the original bottle that you've put the other stuff into. You'll have some left over (I just made a second, smaller bottle of this with the leftover).
Be careful, as the bottle will be very hot from the hot vinegar!
After that, just put the cap back on, and put it someplace to rest for a week, minimum.
The heated vinegar will sterilize the other ingredients, and vinegar itself is shelf stable, so there is no need to refrigerate this.
It makes a great condiment (I've used it on french fries, it is AMAZING on pulled pork, if you slice fresh mozzarella, I find I enjoy this more than an ordinary balsamic. I've even used it as the vinegar in a raspberry vinaigrette!)
It needs a little time to properly infuse, so while it is technically usable right after it cools down, the longer it sits, the more flavor it develops. The taste is amazing, and just a few peppers, left to infuse the vinegar, can give it quite a kick!
The bets part is, when you get low, just take more of the same type of vinegar you made it with, and add it to the bottle. No need to heat the vinegar again. The peppercorns, peppers, and garlic have more than enough going on to reinfuse the vinegar several times before you'd want to start over with a fresh batch.
I have two bottles left I made last year, sitting in my pantry. It stays shelf stable!
I really hope you try this and enjoy it. Your plants look gorgeous, so hopefully if you expect a similar output this year, especially at only up to a dozen ripe peppers per bottle, you decide you have enough to try this out!
On a related note?
I made this sauce using habaneros, and a cabernet vinegar. This year I'd like to use a white balsamic and cayenne peppers. And I've wondered about adding other seasonings too, even though it's amazing with the very few it calls for.
How do you know when they’re ripe, you have different colors.
How do u not burn up without gloves??
I'm from St.Augustine, Florida and I will be doing this and various other methods to make some Datil sauces/Vinegar.
Thanks for the tips!
How much sauce is made if I follow your recipe by measuring it exactly the same as you did?
A basting bulb works great for filling those jars.
I understand clipping the green Tabasco's to add color but when they're ripe they will come off the stem with hardly any resistance at all. BTW, to me the Tabasco plant is the most beautiful plant in my yard, i was amazed how fast it grew from a 6-8" bud to almost 5' tall!
I have always heard that those peppers are just ornamental peppers and you cannot eat them I wish I would have known that cuz I would have bought them already
Add garlic cloves and peppercorns gives it more flavor
You dont have to refrigerate it just add more vinegar as you use it.
Vinegar? I never
I love pepper sauce. I always use canning salt and add a little sugar to mine but same Difference. It’s good the yougin is wanting to help
Thanks
Beautiful plants!
Hello do you sale the pepper sauce and peppers
I have one like that a friend gave me the seeds for, but he called it an ornamental pepper plant. I think they’re pretty. II’m looking for a way to use my cayenne peppers.
Never put it in the fridge.
Can I add a clove of garlic
I like this one simple thanks 😊👍👍👍
What do you do with the peppers when the juice runs out? Add more brine?