Hot Pepper Sauce
Yield: 1 pint
- 7 small hot peppers (red or green)
- 3/4 cup vinegar
- 1/4 teaspoon pickling salt
- Wash peppers, and pack solidly into a sterilized pint-size jar. Combine vinegar and salt in a small saucepan; stir well. Bring to a boil. Remove from heat and immediately pour over peppers, leaving a 1/2-inch headspace. Cover at once with a metal lid, and screw metal band tight. Refrigerate for at least 1 hour before serving. (May be kept refrigerated up to 1 year).
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