1/2 Photos of Hot Pepper Sauce
Spice up your food (and decorate your table) with this simple recipe. [Southern Living, September 2008]
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Units: US | Metric
- 1Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
- 2Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
- 3Remove from heat and let stand 5 minutes.
- 4Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
- 5Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
- 6Remember to wear rubber gloves when filling the jars with peppers.
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Nutritional Facts for Hot Pepper Sauce
Serving Size: 1 (287 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 81.7
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2340.9 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 0.5 g
- Sugars 7.1 g
- Protein 0.7 g
The following items or measurements are not included: