Hot Pepper Vinegar or Pepper Sauce
This is more of a method than a recipe. I have made hot pepper vinegar, or pepper sauce, so many ways and with so many types of hot peppers. We always had this growing up. We made at least a dozen jars in the summer, and if we happened to run out before the next summer’s pepper crop, we would just add more hot vinegar to an old bottle of peppers to reuse them. The recipe couldn’t be simpler, it’s just hot peppers and white vinegar. Really, it’s too easy. I recently started adding garlic and/or peppercorns for extra flavor. In this jar pictured, I just used the 3 free jalapenos my local meat market gave me with my collard green purchase and a couple cloves of garlic. When I was a kid, we had a very large garden and always tried a few new varieties of peppers every year. We combined different colors and shapes of peppers to create pretty bottled creations that were packed with heat and flavor. We poured the yummy hot pepper sauce on peas, southern peas of course, and any kind of greens.
I still can’t eat greens without hot vinegar. It is a pantry staple in our home I can’t go without it. In the photo, I used one of my old jars I got at a yard sale. I have a few of those, but most of my pepper sauce is in old Patron bottles. Their bottles are beautifully hand blown and already have rustic wood corks I reuse.
Another variation I have had of this is the pickled carrots and jalapenos at Mexican restaurants. When doing this, you have to add a little pickling salt though. It is very, very good, although I haven’t done it at home yet.
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Hot Pepper Vinegar Recipe
Ingredients
- Hot peppers, any variety, I used chopped Jalapenos in the photo
- Garlic (optional)
- White Vinegar
- a few peppercorns (optional)
Method
- Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the vinegar penetrates them. Trim top stems too.
- Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.
- Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let it sit for a few weeks and enjoy. I always store them in the pantry, if it make you feel better, store in the fridge.
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Crazy, I know, but I’ve never tried this before. I love vinegar and spicy things, so I’m sure that this would become a household favorite. And the thought of dribbling this over some steamed veggies is making me drool. Thank you for sharing such a simple staple recipe.
I can’t eat any of our summer peas without hot pepper vinegar, either! I am a huge fan of ‘the method’ but I’ve never tried garlic- or peppercorns to think of. Next batch of jalapenos and hot banana peppers and I’ll try both. You always have such good ideas.
why would anyone eat greens without hot pepper vinegar? that would be the one and only draw for me.
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I came across this looking for a commercial pepper/vinegar sauce we enjoyed when I was a child. I’m sure it’s just like your recipe. When the hot vinegar was gone, we would just fill it up with more a couple of times. the bottle was always on our table and of course, we doused our greens with it. Beautiful blog you’ve created, congratulations.
I grew up using pepper sauce also. Try it on Salmon Patties sometime. Awesome. Of course mine are the southern cornmeal recipe. This is the first year I will be making my own. Always had some from the family. My husband uses it on White Beans(Northerns). Also we put it in homemade Tomato Vegtable Beef Soup which is served with Cornbread. That makes it a very southern meal. Thank You for the new ways to eat it. I have never put it on peas. I will try it. We always put chile sauce (something like a salsa), created by my Grandmother, on ours. I have used salsa since her passing, since we did not get her recipe for it. I checked your site out just to see if I was missing anything. Enjoyed your site very much. Very nice indeed. Now I need to go check out your recipes.
Pepper Sauce & Onion Biscuit Sandwiches
One of my favorite snacks is to split a cold leftover Breakfast Biscuit. Lay it open faced on the counter and saturate each half with pepper sauce. Add a round slice of raw sweet onion. Salt and black pepper to taste. Replace the top half on to the bottom half and enjoy. The reason I make a sandwich is to prevent the pepper sauce from touching my lips because it will set your lips on fire. I have been eating this since I was about six years old.
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I’ve been wanting to make some of this for a while, every time I cook greens I regret not having any. I found your recipe after I went to the grocery store, relying on memory based on how my grandmother made her pepper sauce. I used cider vinegar and serrano peppers. My grandmother always used a small red pepper, like the ones used in Tobasco sauce I think. Next time I’ll try your recipe.
Wont the garlic turn rancid if left in vinegar at room temp for an extended period of time?
Bobbie, Here is the recipe that our family used for peas & stuffed cabbage.
I think it came from a Southern Living magazine back in the ’60s but was used by my Northern Lebanese family.
Try it on purple hull or black-eyed peas with some chow-chow and a big ol’ slice of fresh, hot, chive cornbread. Sliced, garden-fresh tomatoes, still warm from the sun, and cool, light, refrigerator pickles. Now THAT’s a good southern supper !!
@westin, the garlic will not turn rancid. there can be an issue with garlic being stored in olive oil, potential botulism due to an anaerobic environment, but not vinegar. garlic doesn’t get rancid, but will either mold or dry out if not preserved properly.
I was so happy to find this receipe, all of the new receipies require that you cook the peppers first to remove the skin. I remember making peppers some twenty years ago and nevers cooked or removed the skins. Thanks
So, you don’r have to put it in a hot water bath?
Brandie, NO you do not have to seal with a hot water bath. this is how we have always made our pepper sauce to use with our Greens and ect.. Great Recipe
I have some sitting on my counter that I made probably 6-7 years ago! I don’t think I poured hot vinegar just room temp. Do you think it is still good? I tried some on my finger and it tastes good!