Heirloom Pepper Vinegar

Last October, at the end of pepper season in the Pacific Northwest, Broomstick Farm showed up at our kitchen with a huge bounty of organic peppers - serrano, habanero, and more esoteric varieties like Sarit Gat and Aji Rico. We packed them into barrels with filtered water and organic cane sugar. It first fermented into a dry pepper wine and then over 6 months turned into a delicious and well rounded savory vinegar.  The resulting vinegar is spicy with a deep, almost roasted peppery flavor and just a touch of sweetness. How can you use it? Spicy margs - sub half your normal citrus for vinegar A really great pot of beans - I like to sauté aromatics and then deglaze with vinegar before adding beans. Add a splash at the end for brightness Salad dressing - this vinegar is especially great on hearty salads - think slaw, dense bean salad, or anything else that is going to marinate for a bit Quick pickled veggies for spicy sandwich toppings Heirloom Pepper Vinegar is raw and unpasteurized. Y