The other method I like to use to preserve them is dehydration, but making chili powder takes more time.
If I had any fruit, I would have opted for a habanero jam. Alas, we did not. That idea will have to wait until peaches or blackberries are in season again.
The vinegar is best after a couple of weeks, and we just use plain white vinegar. I refill it with vinegar when the level gets low and peppers are exposed to air. I try to avoid that air exposure so that the nasty microorganisms don’t spoil the food. It is highly acidic, so no need for sterilizing the jar more than a good clean and no need to refrigerate.
Here are some ways we use spicy vinegar in our house:
- Serve it as a condiment for fried fish or fried veggies, eggs or tacos.
- Use it to make a vinegarette.
- Add a little fish sauce and lime juice for a delicious Thai hot sauce to use with Asian inspired dishes
You could also probably use it to make a delicious meat marinade. I just haven’t tried that one yet.