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Southern Hot Pepper Sauce
10
Feb
Feb
AuthorPepperHeadCategoryHot SauceDifficultyBeginnerPepper sauce is found on tables from home kitchens to the finest of dining establishments around the South, and no true Southern meal is really complete without it.
Ingredients
Empty Bottles
Hot Peppers (Tabasco or any other hot pepper)
Apple Cider Vinegar
Directions
1
To achieve the same look as the recipe image, save up bourbon and whiskey bottles all year in preparation for pepper sauce making.
2
Wash them, and de-stemmed them. You will want latex gloves for this step. Just hold the pepper in one hand, and quickly twist off the stem with your other hand. They should pop right off.
3
Fill a clean bottle (of any kind) about half-way or 3/4 of the way full of peppers.
4
Meanwhile, bring a pot of white or apple cider vinegar (your choice – I used apple cider vinegar, 5% acidity) to a boil.
5
Once you have your bottles stuffed and the vinegar is boiling, pour the vinegar into the bottles over the peppers.
6
Fill to the top, and add a drop or two of olive oil.
7
These are shelf stable, and can even be “refilled” once or twice with more boiling vinegar and a couple more drops of olive oil.
Recipe by GhostRider
Ingredients
Empty Bottles
Hot Peppers (Tabasco or any other hot pepper)
Apple Cider Vinegar
Directions
1
To achieve the same look as the recipe image, save up bourbon and whiskey bottles all year in preparation for pepper sauce making.
2
Wash them, and de-stemmed them. You will want latex gloves for this step. Just hold the pepper in one hand, and quickly twist off the stem with your other hand. They should pop right off.
3
Fill a clean bottle (of any kind) about half-way or 3/4 of the way full of peppers.
4
Meanwhile, bring a pot of white or apple cider vinegar (your choice – I used apple cider vinegar, 5% acidity) to a boil.
5
Once you have your bottles stuffed and the vinegar is boiling, pour the vinegar into the bottles over the peppers.
6
Fill to the top, and add a drop or two of olive oil.
7
These are shelf stable, and can even be “refilled” once or twice with more boiling vinegar and a couple more drops of olive oil.
I put peppers in a jar with a ounce of salt and vinegar, then refrigerated. Should I throw that bottle out and boil the vinegar in another batch.
I’m heating my glass containers with the peppers slowly. Just doesn’t seem right to pour boiling liquid into cool glass
What does the olive oil do.
Can I add new peppers to last years sauce?
Did you ever find an answer to this? My same question
Do you have to use olive oil?
I never have and I have been doing this for over 50 years.
Does shelf stable mean this does not need to be refrigerated
Correct
How long will they stay good