Hot Pepper Sauce

1. 1

   Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.

2. 2

   In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).

3. 3

   Remove from heat and let stand for 5 minutes.

4. 4

   Pour hot mixture over peppers in jar.

5. 5

   Cover and chill 3 weeks.

6. 6

   NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the zippier it gets!

7. 7

   NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!

* Per serving · 4 servings · Values may vary.

No additional tips available.