Pepper Sauce

Preparation info

  • Difficulty


  • Yields

    1 pint

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Pepper sauce is usually reserved for table use, flavoring cooked vegetables, especially greens, but I often use it in salad dressings, and so forth, in short, any place where vinegar may be called for.


  • 8 to 10 green cayenne peppers
  • 10 ounces (295 ml) white or apple cider vinegar

Recommended Equipment

A one-pint (500 ml) glass jar, 1½-quart (1½ L) stainless steel saucepan (for method 2).


Method 1

Pack the peppers into the clean jar. Pour the cold vinegar over and cover tightly. Set aside for 10 days in a cool, dark place.

Method 2

Pack the peppers into the clean jar. Bring the vinegar to a boil in the saucepan. Immediately pour over the peppers. Let cool; cover tightly. Set aside for 7 days.

Do not process in a canner or by a canning process in either method.