Recipes
Southern Hot Pepper Sauce
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Ingredients
Directions
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.
Ingredients
Method
- 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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Can I mix the apple cider vinegar with white vinegar if I don’t have enough. Growing up this was always on my grandparents table. Exited to make this!
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
I’m going to try this recipe to make me some hot pepper sauce
Should be clean with a bit of pga..dang autocorrect..
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..
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?
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?
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?
I made some with chiltepins, tiny “bird peppers” and did not have a full jar. I added peppers to the jar as new ones matured with good results.
Thank you,What is the life span ,if stored in cool dark place?
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?
Always done it that way too..last for years but l prefer to put them in the refrigerator.
No. The vinegar is a great preservative and it is undiluted. This sits on tables in resteraunts. No refrigeration needed.
Is white wine vinegar okay to use?
yes..have made them with wine vinegar and cane vinegar
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?
I’ve always boiled the vinegar. But that’s how my mom made it. I also add chopped garlic, whole peppercorns and stir a little salt and sugar into the vinegar, whisking to make sure it’s dissolved.
I’ve tried it, it’s great. Thx
Can you eat the chilis as well or just the ‘juice?!
Yes you can eat the chilis! They are probably the best part!