Southern Hot Pepper Sauce

AuthorPepperHeadCategoryDifficultyBeginner

Pepper 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.

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

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.

Southern Hot Pepper Sauce
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52 thoughts on “Southern Hot Pepper Sauce

  1. Judy says:

    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.

  2. Pramila says:

    I boil 1: 1 vinegar and water. Cool it and then pour it on the peppers in the bottle. I also heat some oil , cool it and add it too Adding curry leaves and mustard and methi seeds to the hot oil gives it a nice flavour. This is optional. The oil works as a seal.Prevents mold.

    • joanne Morgan says:

      if they aren’t heat sealed they are not shelf stable. You can keep in the fridge, but otherwise, if you have hot liquid, heat the jars and lids. Dishwasher works good. They will seal themselves as they cool. If any don’t, use it first and keep it in the fridge.

  3. Gene says:

    I grow my own Chili’s and make my own Sauce, but, I am a Novice at it, only started a couple of years ago. My question for today, is how long does it take for the capsaisin to leak into the vinegar, in other words, how long before use can begin?

  4. Sandra Lopez says:

    I think I’ll do what you do. If bottles are not heat resistant, I’d be afraid they’d break with boiling vinegar. I also love your additions. Thank you

  5. Robert says:

    I put a small slit in each pepper. This is common practice with many recipes and seems to speed up the “magic”. Give it a day (maybe).

  6. Gene says:

    Something is killing my Chili and Hungarian pepper plants, I keep the insects killed of, but, they are still dying, it looks like the plant drys up, water does not seem to help it, anyone out there no what might be going on with them.

  7. steve says:

    I made this with scorpions mixed with fish peppers. And added more oil.

    Also another batch with 5 year old chopped scorpions.

    Will let it set a day and see how it turns out!

  8. steve says:

    I made this with scorpions mixed with fish peppers. And added more oil.

    Also another batch with 5 year old chopped scorpions.

    Will let it set a day and see how it turns out!

    thanks for the inspiration

  9. Iris Voorhees says:

    My mom used the 1.1 white vinegar to water and added a tiny bit of powdered turmeric to the bottle. She said the turmeric prevented the peppers from going soft. I do not know if that is so but, I have always done it this way.

  10. Cecilia Mims says:

    I’ve made pepper vinegar for years. Always keep in refrigerator. I’ve never boiled the vinegar in the past. Making a new batch with my jalapeño crop. Wondering if I should start boiling the vinegar?

  11. Renee Maenner says:

    Ok. Am I totally missing the boat here? I just use regular jars with lids that won’t seal. Do these have to heat seal in order to be shelf stable?

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