PANTRYFLEX

shake · hot sauce

NATIONAL AWARD WINNERPrep 5 min

Hot Pepper Vinegar

Independent adaptation of a publicly published Toni Tipton-Martin recipe. Not affiliated with, sponsored by, or endorsed by Toni Tipton-Martin.

Toni Tipton-Martin's Hot Pepper Vinegar, from the published recipe.

Ratio

Ratio by volume: Cider Vinegar 240 ml
Cider Vinegar 240 ml

Ingredients

  • Cider Vinegar — 1 cup (240 ml)
  • Chile — 1/2 cup hot peppers (70 g)
  • Salt — 1 tsp (6 g)
  • Sugar — 1 tsp optional (4 g)

Method

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

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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 · 3 national awards

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Provenance

Culinary historian and James Beard Cookbook Award winner for Jubilee: Recipes from Two Centuries of African American Cooking. Documents African-American foodways; independent author and editor.

Adapted from a recipe published by Toni Tipton-Martin in Jubilee Southern condiments.

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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 Jubilee Southern condiments (published as “Hot Pepper Vinegar”). Full citation lives in Provenance.

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