“pepper sauce is to collard greens as ketchup is to french fries”
when i first moved down south, i kept seeing bottles filled with little peppers and a mysterious clear liquid. i soon found out that it was the south’s most popular condiment and now collard greens and black eyed peas are not quite the same without it.
our garden still has some tiny pepper coming on, which are perfect for making this pepper sauce.
this is a simple recipe to spice up your meals or to give as a gift, without having the pressure of going through the canning process.
ingredients
a jar, one with a bottleneck works best
lots of little peppers, enough to fill your jar
a couple pinches of salt (optional)
vinegar, i use white but apple cider works too
directions
-cut a slice in each of your peppers
-put the peppers into your jar until your jar is filled
-heat up the vinegar and salt to a boil
-using a funnel, pour hot vinegar into your jar
it is best to wait a couple of weeks for the flavors to develop. when your vinegar gets low, you can add some more.
this will last for months and months since the peppers are packed in straight vinegar.
