PANTRYFLEX

shake · hot sauce

NATIONAL AWARD WINNERPrep 5 min

Rodney Scott Pepper Vinegar

Independent adaptation of a publicly published Rodney Scott recipe. Not affiliated with, sponsored by, or endorsed by Rodney Scott.

Rodney Scott's Chile Hot Sauce, from the published recipe.

Ratio

Ratio by volume: Cider Vinegar 480 ml
Cider Vinegar 480 ml

Ingredients

  • Cider Vinegar — 2 cups (480 ml)
  • Chile — 1/2 cup sliced hot peppers (70 g)
  • Salt — 1 Tbsp (18 g)
  • Pepper — 1 tsp (2 g)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar.
  2. Add finishing notes: Chile, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 0 stars · 2 national awards

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Provenance

South Carolina whole-hog BBQ pitmaster of Rodney Scott's Whole Hog BBQ in Charleston; James Beard Best Chef: Southeast. Hemingway, S.C., pit traditions carried into restaurant form.

Adapted from a recipe published by Rodney Scott in Rodney Scott’s World of BBQ.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rodney Scott’s World of BBQ (published as “Rodney Scott Pepper Vinegar”). Full citation lives in Provenance.

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