Hot Pepper Sauce

READY IN: 15mins
Recipe by Rhondapalooza

Spice up your food (and decorate your table) with this simple recipe. [Southern Living, September 2008]

Top Review by gailanng

Love them and please nudge me when I forget the pain of the peppers...probably tomorrow. Made for PAC Fall 2011.

Ingredients Nutrition

  • 396.89 g glass jars
  • 236.59 ml red and green Thai red chili pepper, stemmed (or other peppers of your choice)
  • 236.59 ml cider vinegar
  • 4.92 ml salt
  • 4.92 ml sugar


  1. Fill 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.
  2. Bring 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).
  3. Remove from heat and let stand 5 minutes.
  4. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
  5. Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
  6. Remember to wear rubber gloves when filling the jars with peppers.

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