“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.
