Pepper Sauce


  • 1-1/2 cups white wine vinegar
  • 15 to 20 hot peppers, washed and trimmed


  1. In a small saucepan over medium-high heat, bring the vinegar to a boil.
  2. Meanwhile, pack the peppers tightly into a sterilized canning jar. Cover with the boiling vinegar. Cover immediately with the lid and adjust the cap. Place on a wire rack to cool completely. When completely cool, store in the refrigerator.
  3. *Pepper Tips:* Select peppers with glossy skin and stems intact. Any soft, dark spots could indicate the pepper may be rotten inside, so avoid them. For short-term storage, refrigerate unwashed peppers in the produce drawer. Be sure to remove peppers from any plastic bag or container. An open paper bag is also an option. When blanched, peppers freeze well for long term use. To blanch them, simply wash cored and seeded peppers in boiling water for two to three minutes, and then freeze them. They may be frozen whole, halved, sliced or chopped. Dried peppers are easy to use and will also reconstitute well.

Yield: 1 pint