- Cooking Time:
- Preparation Time:
- 2 quart canning jars
- 1 quart mixed hot peppers -- whole
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 1/4 teaspoon turmeric
- 4 cloves garlic -- whole
- 1 quart vinegar -- white distilled
- 2 cups water
- 1 dozen small onions -- whole
- You can be your best judge as to the heat of this. I like to use the large hot chili peppers, green and red. You can use any kind of peppers available. In a large pan, add the vinegar,water, and all ingredients except the peppers, onions, and garlic. Bring to a boil and sugar is dissolved. Pack the peppers and garlic in two clean quart jars. Carefully, pour the hot vinegar mixture in the jars and cap. I usually let it set for several weeks to get the flavor developed. As you use the sauce you can just make some extra vinegar mixture to replenish the jars. This sauce is definitely required in the south when you have collards or turnip greens.
NotesYou can be your best judge as to the heat of this. I like to use the large hot chili peppers, green and red. You can use any kind of peppers available.
This sauce is definitely required in the south when you have collards or turnip greens.
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