Ten Minute Southern Pepper Sauce Gives Greens A Little Kick!
Growing up in the South, my family sprinkled turnip and collard greens with this delightful, vinegary pepper sauce. It brightens green vegetables and adds to them a delightful spicy backdrop. Spice up vegan mayonnaise and other spreads with a condiment that is simple to prepare and lasts for months in your fridge.
Spicy Southern Pepper Sauce
- 2 cups whole or sliced peppers of your choice
- 2 cups White Vinegar or Bragg's Apple Cider Vinegar
- Wash peppers and clip off most of their stems. If you want to increase the level of spicy heat to your vinegar, slice the peppers lengthwise to reveal the seeds and inner membranes of the peppers.
- Heat two cups vinegar until boiling, or nearly boiling.
- Push peppers into vinegar jar or another heavy-duty glass container filling it as to the top and compressing the peppers as much as possible.
- Pour the hot vinegar into the pepper-filled jar all the way to the top.
- Allow to cool, uncovered, to release the air trapped inside the peppers. Top off with additional vinegar.
- Cap and transfer to the fridge where it will keep for months. You may use this sauce immediately, but it becomes better over time.
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