“From Southern Living (Sept '08), a simple recipe to add some zing to black-eyed peas, collards, and just about anything fried (chicken, fish, green tomatoes, etc.) A traditional NC hot pepper sauce... posting the recipe so I can make some for my DIL who loves zippy stuff.”
READY IN:
15mins
YIELD:
14 ounces
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
  2. In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).
  3. Remove from heat and let stand for 5 minutes.
  4. Pour hot mixture over peppers in jar.
  5. Cover and chill 3 weeks.
  6. NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the zippier it gets!
  7. NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!

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