Hot Pepper Sauce

1. 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. 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. 3

   Remove from heat and let stand 5 minutes.

4. 4

   Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.

5. 5

   Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.

6. 6

   Remember to wear rubber gloves when filling the jars with peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.