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.

Recipe by Southern Living September 2008

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Credit: Laurey W. Glenn; Styling: Buffy Hargett

Recipe Summary

prep:
10 mins
cook:
5 mins
stand:
5 mins
total:
20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

Chill: 3 weeks.

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