Not long ago, on the way back home from a conference, we stopped for lunch at a great restaurant in Richmond VA (Comfort--thanks again for the rec last year, Janet from Richmond!).
Condiments on offer included "pepper vinegar," a seemingly simple bottle of vinegar with a variety of chile peppers in it. It was fabulous, especially on my husband's pulled pork sandwich. When I expressed interest in how it was made--what kind of vinegar, etc--our good-natured waiter told me that the chef happily shared any and all recipes EXCEPT this super-secret one!
I can't seem to find any guidelines for this in any of my cookbooks. Do any of you have ideas? I'm so clueless I wouldn't even know what kind of vinegar to use--cider? White wine?? Plain old white??? Are there any food safety issues, or is the vinegar acidic enough to deal with them?
I've recently planted a variety of peppers that I'm hoping to experiment with later in the season. I am, of course, thinking of the brilliant Will Owen pulled pork preparation....