Hot Pepper Sauce
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- 1 c
- 1/2 c
- 1 Tbsp
- pickling salt
- hot peppers such as habaneros, serranos, jalepenos, etc
1In a saucepan, bring to a boil the vinegar, water and salt.
2Prepare the peppers by washing, capping and roughly chopping them.
3Pack the peppers into your jar, pour the boiling brine over them. Let cool, then put in the refrigerator. Allow them to marinade at least one day before you begin enjoying the resulting hot vinegar.
Personally, I enjoy the flavor of the serranos mixed with jalepenos.
When your vinegar is gone, make a new batch of brine and reuse your peppers. I usually reuse them about 3 times, then I use them in fresh salsa.