Active Time

　　10 min

　　Total Time

　　2 weeks (includes time for flavors to develop)

　　Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table. Drizzled over gumbo, red beans and rice, or anything fried, it both balances out and punches up any other flavors it's paired with. The adventurous should feel free to pluck a pepper out of the jar and eat it alongside the meal — it's fine southern form. Doctored with a little sugar and red pepper flakes, it's amazing on the cheddar rice fritters.

　　

Ingredients

Makes about 1/2 cup

　　

For chile vinegar

5 ounces small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry

　　1 1/3 cups distilled white vinegar

　　

To make dipping sauce

6 tablespoons water

　　4 teaspoons sugar

　　1/2 teaspoon dried hot red-pepper flakes (optional)

　　

Special Equipment

a 1-pt canning jar with lid and screw band; an instant-read thermometer

　　

Sterilize jar and lid:

Step 1

Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.

　　

Make chile vinegar:

Step 2

Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.

　　

Step 3

Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.

　　

Make dipping sauce:

Step 4

Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.

　　Cooks' notes:

　　·Chile vinegar keeps, chilled, 6 months.

　　·Instead of making your own chile vinegar, you can use the vinegar from bottled pickled jalapeños.