Vinegar, Heirloom Pepper

Last October, at the end of pepper season in the Pacific Northwest, Broomstick Farm showed up at our kitchen with a huge bounty of organic peppers - serrano, habanero, and more esoteric varieties like Sarit Gat and Aji Rico. We packed them into barrels with filtered water and organic cane sugar. It first fermented into a dry pepper wine and then over 6 months turned into a delicious and well rounded savory vinegar. 

The resulting vinegar is spicy with a deep, almost roasted peppery flavor and just a touch of sweetness. How can you use it?

• Spicy margs - sub half your normal citrus for vinegar
• A really great pot of beans - I like to sauté aromatics and then deglaze with vinegar before adding beans. Add a splash at the end for brightness
• Salad dressing - this vinegar is especially great on hearty salads - think slaw, dense bean salad, or anything else that is going to marinate for a bit
• Quick pickled veggies for spicy sandwich toppings

Heirloom Pepper Vinegar is raw and unpasteurized. You may notice vinegar mother and sediment. Vinegar is safe to store at room temperature indefinitely. To limit mother formation, pop it in the fridge.

4% acidity!