I have to get something off my chest: I’m watching The Biggest Loser this season. Yes, it’s true. This is happening.
I’m sure y’all are sitting there about click the “X” in the top of the screen but WAIT STOP DON’T DO IT! I know everyone in the country has been watching this show since its birth, and yet I still haven’t jumped on board. Why?
Good question. Usually I am the last to the party when it comes to awesome shows. Homeland? Yeah, we have it DVRed and haven’t watched it. Downton Abbey? Nope, not yet. Parenthood? Y’all are going to want to sucker-punch me with your remotes, but no, we haven’t watched it yet. Although my excuse with that last one is that I don’t want to sob like a baby for hours on end after every episode.
Anyway, back to Biggest Loser. I cannot get enough of Bob Harper – he’s pretty much the best trainer ever, and the accent? Bob, please don’t ever stop talking. Ever.
Oh, wait, this is a food blog right? What does Bob Harper have to do with a food blog? Probably nothing, I just had to toss it out there. Give y’all a little insight into the latest & greatest going on over here ;) But really, this vinegar is awesome. (Smooth transition, I know). From what I understand it’s kind of a Southern staple, although I only ever saw it on every table in the British Virgin Islands. It’s delicious on top of some creamy grits, potatoes, or any other starchy thing. And the spice? I love it extra spicy and garlicky, although you can modify that by using fewer peppers in it (or more if you like!). My parents are actually the ones who gave me this recipe – apparently hot pepper vinegar is one of those things that’s been around forever and I just never knew about it!
Moral of the story? Maybe never ask me if I’ve seen the newest awesome TV show – the answer is probably no. And make this vinegar – no cooking (unless you want to) and lots of flavor are just a few seconds away!
- 1/2 cup small hot peppers (I like serranos & habaneros!)
- 2 cloves of garlic, sliced in half
- 1 tsp peppercorns
- 1 tsp sugar
- 1 cup white vinegar
I recommend using a glass bottle of some kind; we found these that have little cork stoppers at World Market. If the peppers are larger than the bottle opening, slice them to fit. Mine just fit in the top as-is, so I sliced off the tops and added them with the seeds. Add the garlic, peppercorns and sugar. Cover everything with the vinegar and let it sit at room temperature for 1 week. After this the vinegar is ready to go, although I let mine sit just a bit longer for extra flavor