Hot Pepper Sauce

This Hot Pepper Sauce is a classic Southern recipe. It's a delicious pepper vinegar that you can put on just about anything to give it a little extra boost of flavor!

Course Sauce

Cuisine American

Keyword hot pepper sauce, pepper sauce, pepper vinegar

Prep Time 10

Wait Time 60

Total Time 60 10

Servings

Calories 5kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 cup White vinegar
1 teaspoon Kosher salt
30 small Hot peppers (or 20 large peppers)

Instructions

In a small saucepan combine the vinegar and salt. Bring to a boil over medium high heat.
Divide your peppers between two wide mouth pint jars. Pack them in so the jar is filled (do not break apart the peppers). See note 1.
Pour the heated vinegar over the peppers filling the jars to the top.
Tightly fasten the lid in place and store jars in a cool, dark place for 2 months.
After two months you can use the pepper sauce. Keep it stored in a cool, dark place such as your pantry and when it gets low top it off with more vinegar (no need to boil the vinegar again).

Notes

You do not have to use a wide mouth pint jar. You can use any glass container that can be tightly sealed and that your peppers can fit into.

Nutrition