Hot Pepper Sauce

Clean the glass jars you are going to be using. Glass soda bottles, oil and vinegar bottles, or decorative bottles can all be used.

Wash peppers and either chop then to fit into the top of your jar or bottles. You may also leave them whole and put a little slit in them so that the vinegar penetrates them.

Add peppers into the bottle or jar, stuffing the bottle or jar as much as you can. Add garlic in there as well.

Bring vinegar to a boil in a saucepan over medium heat. My recipe says 2 cups, but use as much as needed to fill the amount of bottles you have.

Carefully pour the boiling vinegar over the peppers. Make sure peppers are completely covered with vinegar.

Leave a little airspace at the top of the bottle or jar, then top with the lid or a spout.

Let it sit for a few weeks and enjoy. I always store them in the pantry, but if it makes you feel better, store in the fridge.

Cook’s Notes:
– Amount of peppers used depends on how hot you want your sauce to be, what type of peppers you have on hand and how big of a bottle you are going to use. Jalapeno peppers and cayenne peppers are HOT and just after a couple days my sauce was hot and ready to be used.

– When you using larger peppers such as banana or Anaheim peppers, you can cut the peppers in long narrow strips to get them into your desired bottles or jars.

– The actual amount of vinegar needed depends totally on how many peppers you have and the size of your bottle. Make sure bottles are stuffed full of peppers and filled with vinegar.

– Hot pepper sauce is great on pinto beans, greans, in soups, or to add a touch of heat to about any food, tableside.