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Monday, September 24, 2012

Hot Pepper Sauce

Hot Pepper Sauce
Last Saturday, I had a phone call from someone who follows my blog.  She wanted to know if I had a recipe for Hot Pepper Sauce and I told her that I did not have a recipe.  I told her that I had only made it once and my mother-in-law had told me how to make it.  I suggested that she might want to google it and see if she could get a recipe that way.  This past Monday, I took cayenne peppers to two of my friends at work who had mentioned to me recently that they wanted to make Hot Pepper Sauce.  My friend, Renae, said that she has a recipe from Southern Living from 2008 for Hot Pepper Sauce and I asked her to share it with me.  I have an abundance of cayenne peppers and a pretty jar and decided that I would make some Hot Pepper Sauce myself.   Phillip plans to pour some on turnips the next time that I cook them!
Update on our wild-eyed baby kitten - The kitten has been tamed and named Sambo.  I think he will be very happy with us.
Hot Pepper Sauce
Fill 1 (14 oz.) glass jar with 1 cup red and green cayenne peppers, stemmed, filling to about 1 inch from top of jar.  Bring 1 cup cidar vinegar, 1 tsp. salt, and 1 tsp. sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).  Remove from heat, and let stand 5 minutes.  Pour hot mixture over peppers in jar.  Cover and chill 3 weeks.  Store in refrigerator up to 6 months.
Note:  Chilling for 3 weeks allows the peppers to fire up the vinegar mixture.  The longer it sits, the spicier it becomes. 
*For the size of jar that I used, it was necessary to cook 2 cups of apple cidar vinegar with 2 tsp. salt, and 2 tsp. sugar.

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