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.