STREAMING NOW: Chuckmas

Hot Pepper Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Spice up your food (and decorate your table) with this simple recipe. [Southern Living, September 2008]”
READY IN:
15mins
YIELD:
1 jar
UNITS:
Metric

Ingredients Nutrition

  • 396.89 g glass jars
  • 236.59 ml red and green Thai red chili pepper, stemmed (or other peppers of your choice)
  • 236.59 ml cider vinegar
  • 4.92 ml salt
  • 4.92 ml sugar

Directions

  1. Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
  2. Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
  3. Remove from heat and let stand 5 minutes.
  4. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
  5. Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
  6. Remember to wear rubber gloves when filling the jars with peppers.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: