Preserved Hot Pepper Sauce
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photo by gailanng
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![photo by Rhondapalooza](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/32/53/52/picieR2BL.jpg)
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
1 jar
ingredients
- 14 ounces glass jars
- 1 cup red and green Thai red chili pepper, stemmed (or other peppers of your choice)
- 1 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
directions
- 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.
Questions & Replies
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