Southern Hot Pepper Sauce

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Recipe by GhostRider

Southern Hot Pepper Sauce

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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1


  • Empty Bottles
  • Hot Peppers (Tabasco or any other hot pepper)
  • Apple Cider Vinegar


  • To achieve the same look as the recipe image, save up bourbon and whiskey bottles all year in preparation for pepper sauce making.
  • 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.
  • Fill a clean bottle (of any kind) about half-way or 3/4 of the way full of peppers.
  • Meanwhile, bring a pot of white or apple cider vinegar (your choice – I used apple cider vinegar, 5% acidity) to a boil.
  • Once you have your bottles stuffed and the vinegar is boiling, pour the vinegar into the bottles over the peppers.
  • Fill to the top, and add a drop or two of olive oil.
  • These are shelf stable, and can even be “refilled” once or twice with more boiling vinegar and a couple more drops of olive oil.

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70 thoughts on “Southern Hot Pepper Sauce

  1. 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).

  2. 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.

    • Bruce says:

      Maybe too much watering . Also try a combination insecticide / fungicide spray . Spray until thoroughly soaked .

    • BIG ED says:

      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.

    • Pat says:

      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 🙂

      • Randy says:

        I make this type of pepper sauce every year and give it away to family and friends. If you really wanna try something good try dashing or dipping fried or boiled shrimp in it! Also there is nothing better than some of this on fresh fried fish!! I also use it on fried chicken. And of course the leafy vegetables that were already mentioned.

  3. 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!

  4. 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

  5. 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.

  6. 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?

  7. 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?

  8. Arlene Phillips says:

    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?

    • Jean says:

      I would like to know too. I made a batch of apple cider hot pepper vinegar for our winter greens and want to add more peppers to the jar. Is that ok to do?

  9. Jim Eikner says:

    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..

    • Amy Rouse says:

      Whoa. I’d like to try your recipe but I can’t make heads nor tails of what you’re saying. What’s pga? How much salt per pint? Can you retype and check verbiage and repost?

  10. Beth Machen says:

    5 stars
    Reminds me of what my Dad always used on veggies. My husband loves it as well, and we could use our home grown peppers and my Dad’s old jars that make it very special. Great recipe

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