Here in Florida my garden has kinda gone to heck. Alot of things have died from the heat and time to get my fall garden ready. However my pepper plants are STILL producing. LOTS and LOTS of peppers. So I decided to pick them.
I had no clue what I was going to do with SO many peppers. Red/Green Jalepeno, Chilli Peppers. They are growing with no effort. In fact I have ignored them and they just keep on producing. I felt bad to let them go to waste.
My husband decided to make Hot Pepper Sauce aka Pepper Vinegar. This vinegar is amazing on Catfish, BBQ, French Fries you name it. You will often find pepper sauce in Cracker Barrel, or at BBQ joints even I have seen it at Steak n’ Shake.
Making our own Hot Pepper Sauce was so incredibly easy.
He simply washed up all the peppers we had cut the tips off. Stuffed as many as he could in a 1 quart mason jar.
He then boiled up 2 1/4 cups of white vinegar till boiling.
He added 2 tablespoons of minced garlic (his were heaping tablespoons he loves garlic) and a 2 -3 generous pinches of salt.
Then poured in the hot vinegar and added the lid. The heat of the vinegar made the lid seal and pop.
This is best to let sit at least 2 weeks before using the vinegar.
It has a shelf life of 12 months in a properly sealed jar. However after 2 weeks waiting we will be opening this jar up and enjoying this hot pepper sauce! YUM!
I think I will be making up more of these as this plant continues to produce. Just in time for Christmas gifts 🙂 It will make such pretty jars!!! (Red & Green)
Hot Pepper Sauce / Pepper Vinegar
2 1/4 cups White Vinegar
2 tablespoons Minced Garlic
2-3 generous pinches of salt.
1 quart mason jar (or 2 pint jars)
Peppers
Red/Green Chilli Peppers
Red/Green Jalapeno Peppers
(any peppers you would like to add)
Directions:
Wash up all the peppers and cut the tips off. Stuff as many as your 1 quart mason jar will hold (this will do 2 pint jars)
Boil the vinegar in a sauce pan to a rolling boil
Add 2 tablespoons of minced garlic and a 2 -3 generous pinches of salt into the jar.
Carefully pour in/ladle the hot vinegar and add the lid. The heat of the vinegar made the lid seal and pop. (You could process this in a water bath for 15 minutes as well.
This is best to let sit at least 2 weeks before using the vinegar.
Enjoy!
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
Hi there,
Love your website! Thank you for creating it and sharing it with us! I’m planning on making the peppers and, I know this is a silly question, but you eat the peppers, too, don’t you? I’m pretty new to growing a garden and canning.
Blessings!
Thank you so much for sharing the recipe. Just what I was looking for. I substituted kosher salt for regular and can’t wait to try them 🙂