Pepper Vinegar Dressing

Name: Pepper Vinegar Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (260 ml)
Cuisine: American
Ingredients: 1 cup (240 ml) White Vinegar; 4–6 fresh hot peppers (60 g) Chile; 1 tsp (6 g) Salt; 1 tsp optional (4 g) Sugar

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

Sean Brock's Pepper Vinegar Dressing, from the published recipe.

Ratio

White Vinegar 240 ml

Ingredients

White Vinegar — 1 cup (240 ml)
Chile — 4–6 fresh hot peppers (60 g)
Salt — 1 tsp (6 g)
Sugar — 1 tsp optional (4 g)

Method

Pour to the lines in order (bottom → top): White Vinegar.
Add finishing notes: Chile, Salt, Sugar.
Cap the jar and shake until emulsified.

Keep this recipe

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.

1 kitchen · 0 stars · 2 national awards

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Provenance

Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.

Adapted from a Sean Brock recipe (Sean Brock / South).

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 Sean Brock / South (published as “Pepper Vinegar Dressing”). Full citation lives in Provenance.

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