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