A staple of barbecue and “meat-and-three” joints everywhere, hot pepper vinegar is one of the most ubiquitous of all the Southern condiments. It’s doused liberally over greens, pulled pig, field peas, gumbo, beans and rice—you name it.

　　

Ingredients

makes about 1 pint

　　

Step 1

Wash and drain 1 pound fresh chile peppers, such as cayenne, jalapeño, or serrano. Pack the whole peppers tightly into sterilized jars or bottles (see Know-how, page 291). If the neck of the bottle is narrow, you may need to use chopsticks to help tightly pack the peppers.

　　

Step 2

Place 2 cups apple cider or distilled white vinegar and 1 teaspoon kosher salt in a nonreactive saucepan over high heat and bring to a boil.

　　

Step 3

Remove from the heat and pour the liquid over the peppers to cover, using a funnel if needed. Secure with a cap or lid and store in a cool, dark place for at least a week to allow the flavors to develop. The vinegar will keep for up to 6 months at room temperature or in the refrigerator.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.