Hot Pepper Vinegar Sauce

Growing up, we always had a bottle of some kind of hot pepper sauce on the

table. My dad made his own with tobasco peppers and vinegar. He used it on

everything-eggs, potatoes, greens-just about anything. I love it on pinto beans,

greens and cornbread.

• Tobasco peppers-You can use different levels of ripeness

or all ripe peppers.

• Always wear food safe gloves when handling peppers

and NEVER touch your face or rub your eyes!!!

• Tobasco peppers-green, yellow and red if you have them

Chile or jalapeno peppers will work too.

• 1 cup vinegar (I like apple cider)

• 1 Tbsp sugar

• 1 tsp sea salt

You will need bottles, preferably with drippers and caps, but used, clean,

recycled bottles with secure caps are a great option. I've used

Worcestershire, soy sauce, and olive oil bottles.

1. Wash the peppers and cut the stems to ¼-inch; let dry on paper towels.

2. Pack peppers into the bottles, with stems facing up.

3. In a microwave-safe bowl, heat vinegar, sugar, and salt until completely

dissolved; fill bottles with the mixture until the peppers are covered. Pop in the

drippers and cap; store in a dark cabinet for a few weeks.

KEYWORDS

best hot pepper sauce, hot pepper sauce, hot pepper vinegar

LAURA LEE ALICE
COOKS