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Southern Hot Pepper Sauce
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.
Do the jars need to be heat sealed, or just put the lid on them and put on a shelf
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.
The pepper sauce in vinegar is shelf stable as described in the recipe. That’s the definition of ‘shelf stable’ – you don’t need to do anything ‘extra’ (like heat sealing, or refrigerating…) in order for them to be stored and used, in the open, once made.
You are possibly confusing ‘preserved’ with ‘shelf stable’.
I’ve never heard of heat sealing them. Just make certain that you use a cork or plastic lid due to the acidity.
I’m a Southerner and have made pepper sauce many, many times and never heat sealed them. I totally agree with you.
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?
When can it be used?
I usually wait about 3 months. If cut or sliced peppers are used, about 1 month will do it.
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
Don’t use Makers Mark bottles without removing the wax seals first
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).
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.
Maybe too much watering . Also try a combination insecticide / fungicide spray . Spray until thoroughly soaked .
it could be root rot or your peppers might not be getting enough nutrients.
this happened to my pepper plants 3 years ago. the cause was moles cutting the roots causing the plants to die. this could possibly be your problem if there is no sign of disease.
Don’t you have to worry about the bottle bursting from pouring boiling water into it?
What do you use it on?
We use it on any vegetable that need a zing. Mostly on green leafy veggies although not spinach. At least we don’t. Cabbage, turnips, collards and things like that. I sometimes use it on butterbeans and peas. Just whatever you’d like really. Experiment with it 🙂
How long before it “cures” ?
Does it matter if the apple cider vinegar is pasteurized or not? Thanks!
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!
Yum!
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
What does the olive oil do
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.
I am thinking of adding onions to this. What do you think? Is any preparation change needed?
Can I just put a cork on the bottle and let it sit out on the counter and for how long
Can last for years. if it becomes too “cloudy”, then best toss it and make some more.
How soon should I put the caps on my glass bottles?
Can you use dried chilis
I’ve tried it, it’s great. Thx
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?
Is white wine vinegar okay to use?
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?
Thank you,What is the life span ,if stored in cool dark place?
I have a serrano plant. It made 2 very large peppers but the rest are small. Can I make a little bit at a time then add to it?
Old school.. RHCP’s.. Serrano,ghost for fruitiness teaspoon kosher salt.. or you fave artisan non iodine salt per pint..half/pint bottles.. clears with a good rince of pga.. 3-4 cloves garlic.. 8-10 black or mixed pepper corns..2-3 months.. sublime hot perfection..
Should be clean with a bit of pga..dang autocorrect..