Pepper Sauce

Preparation info

  • Yields

    1 pint

    • Difficulty

      Easy

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.

Ingredients

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

    Method

    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.

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