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1 pint
Easy
By Bill Neal
Published 1985
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.
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 d