Preserved Hot Pepper Sauce

Submitted by Rhondapalooza

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

 

• 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

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.

Reviews

[gailanng]

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