Hot Pepper Sauce

Photo: Laurey W. Glenn; Styling: Buffy Hargett
This colorful sauce with red and green Thai chile peppers is a great gift for people who like to add a little heat to their recipes.

 

Yield:

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes
Stand: 5 Minutes

Ingredients

1 cup red and green Thai chile peppers, stemmed
1 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar

Preparation

Fill 1 (14-oz.) glass jar with red and green Thai chile peppers, filling to about 1 inch from top of jar. Bring vinegar, salt, and sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes). Remove from heat, and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.

Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes. Remember to wear rubber gloves when filling the jars with peppers.

Note:

Chill: 3 weeks.

September 2008