Sport Pepper Sauce
This sport pepper sauce is used to dribble on everything in the south--fried chicken, especially. If you're unfamiliar with sport peppers, they're little green and red and sometimes yellow hot peppers, Capiscum annuum.
Ingredients
- 2 cups mixed sport peppers or small, slender Thai chile peppers
- 1 quart (4 cups) white vinegar
- 2 teaspoons salt
US - Metric
Instructions
- Scrub the sport peppers under cool running water. Leave them whole unless they're terribly large, in which case you can halve them lengthwise. Place the chiles, vinegar, and salt in a medium pot, bring to a boil, and let 'er rip over medium–high heat for 2 minutes.
- Working quickly and using a slotted spoon or tongs, divide the chiles evenly among several hot, sterilized jars or bottles. Using a sterilized funnel, carefully fill the jars or bottles with the hot liquid. Seal the jars or bottles according to the manufacturers' directions. Let rest at room temperature until cool.
- Stash the bottles or jars in the refrigerator for at least 1 week before using to let the flavors develop. The "sauce" will keep in the refrigerator for up to 6 months.
Nutrition
Serving: 1tablespoon | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Fiber: 1g | Sugar: 1g