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Trappey's Hot Peppers in Vinegar, 4.5-Ounce Glass Bottles (Pack of 12)
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Top Customer Reviews
The hot peppers in the jar flavor the vinegar. Sprinkle the vinegar on soups, beans, clam chowder, salsa, or anything that needs a kick. When all the vinegar has been consumed, fill the jar with more white vinegar to cover the peppers and let sit in the refrigerator a few days and you're ready to go again.
The peppers can also be eaten, but they are TOO hot for me. Been using Trappey's since 1977.
Nothing perks up a mess of collards, turnip, or mustard greens like this pepper infused
vinegar from Trappey's.
This stuff can be found just about everywhere, use liberally, its cheap! and the little
bullet peppers (well thats what we call em) are great on their own with a cold beer, or
chopped up in pinto or northern beans or in blackeyed peas. Great stuff!
One of the best things about this product... when you use up all the sauce, just pop the
lid off and refill with white vinegar. These tangy tabasco peppers will still have plenty
of life in them.
The peppers don't seam to be as hot as I remember but the flavor is fantastic.
Vendor service was excellent and I will order again, probability sooner than later.
Thanks AMAZON !!
Most Recent Customer Reviews
Ordered these because I couldn't find them in store. They came fast and in great quality. They are hot just like I like and I have been using them for years and will for years to... Read morePublished 6 months ago by Carrie
This was and is excellent!!!!!!!!!!!!!
This is exactly what I needed!
Trappeys is the best. A staple in our house!!! Can't have black eyed peas without it! Super great deal on a case.Published 22 months ago by Patricia Jones
I never understood how or why Trappey's jars work? It's hard to get the peppers out because I have to prop the small plastic cover off to pry out the peppers. Read morePublished on December 10, 2013 by L. Emerson
The hot peppers are just the right strength (on fire), with just the right tang to them. I would definitely order them again!Published on October 1, 2011 by hazelnut