How to Make Chile Petin Vinegar


Chile petins are a fitting choice for infused vinegar when you want a lot of heat but little pepper flavor. Petins have 50,000 to 100,000 Scoville Heat Units, or SHU -- a standardized measurement given to peppers based on their capsicum content. By comparison, habaneros, the hottest peppers, have 100,000 to 300,000 SHU, so you don't need many petins to spike vinegar; 1/4 the amount of vinegar by volume is enough for moderate to high heat. Wear food-handler gloves when you handle petins, and don't touch your face or skin with your gloved hands.

Things You'll Need

  • Food-handler gloves
  • White distilled vinegar
  • Herbs and spices (optional)
  • Cheesecloth
  • Rinse the petins and cut off the stems. Slice the peppers in half lengthwise and scrape out the seeds.

  • Add the peppers to a saucepan. Press the peppers using a fork to mobilize their essential oils and capsicum.

  • Add secondary flavoring ingredients, such as herbs, aromatics and spices, if desired. Sliced shallots, garlic and tarragon work nicely with chile peppers.

  • Add white distilled vinegar to the saucepan and bring it to a simmer. Simmer the peppers and vinegar for 1 to 2 minutes and transfer them to a sterilized jar.

  • Seal the jar and store it in a cool, dry place for 3 to 4 weeks. Shake the vinegar every few days.

  • Strain the petin vinegar through a sieve lined with a couple of layers of cheesecloth into a measuring cup or bowl. Pour the strained vinegar into a sanitized bottle with a rubber stopper.

  • Add 2 or 3 whole, rinsed petin peppers to the vinegar as garnish, if desired. Store the vinegar away from heat and direct sunlight.

Tips & Warnings

  • Sterilize jars and bottles by boiling them for 10 minutes or rinsing them with a solution comprising 1/4 tablespoon of bleach mixed with a gallon of water and letting them air dry.

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  • Photo Credit Yordan Markov/iStock/Getty Images
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