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  • 1/2 pound jalapeno peppers
  • 2 cups white distilled vinegar
  • 5 sprigs fresh cilantro
  • 1 teaspoon kosher or sea salt


  1. Wash and drain peppers. Cut in half lengthwise and pack tightly into sterilized jars or bottles. (Use chopsticks to push peppers into bottles if the necessary.)
  2. Place vinegar, cilantro and salt in a nonreactive saucepan over high heat and bring to a boil.
  3. Remove from heat and pour hot liquid over peppers to cover, using a funnel if needed. Secure with a cap or lid and place in the refrigerator for at least a week to allow the flavors to develop before using. Will keep up to 6 months refrigerated. Makes 32 (1-tablespoon) servings.
Recipe by Sara Foster, author of Sara Foster's Southern Kitchen.

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The recipe was originally published as Jalapeno Cilantro Vinegar on

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