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Fill the bottle about 3/4 full with the hot vinegar. Tilt and pat the bottle to eliminate trapped air bubbles.
Chile Peppers – As I mentioned before, any type of really hot, small peppers can be used to make pepper sauce. The main thing is that they are HOT and FRESH, not dried. A good pepper sauce should be HOT because it’s one of those condiments where a little bit goes a long way. Other chiles that work include jalapenos, chile pequin, yellow hots, chile de arbol and serranos. The flavor is a little different between the peppers, but they all work in any dish in which you choose to use it.
Scoville Units
The Bottle – This is a great recipe for repurposing bottles. The bottle in the picture was originally a soy sauce bottle, and now it’s a bottle of pepper sauce. You can use any glass bottle as long as it has a ceramic, plastic, or cork top.
Storing the Pepper Sauce – Store this in the pantry for about three months or 9 - 12 months in the refrigerator.
Refill - Once it gets low on vinegar, you can always heat and add some more. My mother used to refill the bottle 3 to 4 times before discarding the peppers.
Uses - My favorite use for this chile pepper sauce is to add it to Black-eyed peas and just about any bowl of beans.
Recipe author: MJ of MJ's Kitchen