Preserved Hot Pepper Sauce

Recipe by Rhondapalooza
READY IN: 15mins
YIELD: 1 jar


  • 14
    ounces glass jars
  • 1
    cup red and green Thai red chili pepper, stemmed (or other peppers of your choice)
  • 1
    teaspoon salt
  • 1
    teaspoon sugar


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