Best 12 Pepper Vinegar Recipes

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

CAROLINA VINEGAR AND PEPPER MOP BBQ SAUCE

Steps:

• In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil.
• Stir in the ketchup and brown sugar.
• Reduce heat to low, and simmer for 30 minutes.

BLACK PEPPER VINEGAR BBQ MOP SAUCE

Steps:

• Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces.
• Add the black pepper to a saucepan with the cider vinegar, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

PULLED PORK WITH BLACK PEPPER VINEGAR

Steps:

• Preheat grill or oven to 350 degrees F.
• Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
• Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
• For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
• Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
• Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
• For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
• For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRIES WITH BALSAMIC VINEGAR AND PEPPER

Steps:

• Wash and drain strawberries.
• Slice berries into 1/2-inch thick slices and place in a large mixing bowl.
• Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.

PEPPER VINEGAR

Steps:

• In a sterilized 1-pint Mason-type jar (sterilizing procedure ) pack chiles. In a small bowl stir together remaining ingredients until salt is dissolved and pour over chiles. Seal jar with lid. Let pepper vinegar stand at cool room temperature at least 3 weeks and up to 6 months.

PULLED PORK WITH BLACK PEPPER VINEGAR

Steps:

• Preheat grill or oven to 350 degrees F.
• Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
• Black Pepper Vinaigrette:
• 1/2 cup rice vinegar
• 1 heaping tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons honey
• 3/4 cup extra-virgin olive oil
• Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients.Coat the roast evenly with the rub. Allow to stand at room temperature for 30 minutes before grilling.Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.TO MAKE THE SAUCE: In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Keep warm.Thinly slice, chop or "pull" the pork meat into shreds with your fingers or two forks, discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

STRAWBERRIES WITH BALSAMIC VINEGAR AND BLACK PEPPER

Steps:

• Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day. Use as a topping for ice cream.