Hot Pepper Sauce

By MarieR

Ingredients

• 1 cup (8-ounces) red and green Thai chile peppers, or any hot peppers stemmed
• 1 cup cider vinegar
• 1 tablespoon salt
• 1 tablespoon sugar optional
• 1 jar 14-ounce for the pepper sauce

Details

Servings 1

Preparation

Step 1

Prep: 10 min., Cook: 5 min., Stand: 5 min., Chill: 3 weeks
Remember to wear rubber gloves when filling the jars with peppers.

Fill 1 (14-ounce) glass jar with 1 cup red and green peppers, stemmed, filling to about i inch from top of jar.
Bring i cup cider 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.