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Pepper Sauce

Source of Recipe

From "Mary Mac's Tea Room 75th Anniversary Cookbook" by John Ferrell


Recipe Introduction

"My father always had a pepper garden when I was growing up and this was a permanent fixture on our table. I've made his pepper sauce a fixture on Mary Mac's tables, too."

List of Ingredients

â—¦ 2 cups (150 to 200 count) green Tabasco peppers (do not use jalapeños), stemmed
â—¦ 1 cup white vinegar
â—¦ â…› teaspoon salt


Recipe

Rinse the peppers and set aside. (Wash your hands thoroughly after handling the peppers; do not touch your eyes.)

Thoroughly wash 2 cruets or small bottles with stoppers. Rinse with very hot water, pack with the peppers, and set in a pan of hot water (to keep the glass from breaking).

Pour the vinegar into a saucepan. Bring vinegar to a boil and pour the hot liquid over the peppers. (Use as much boiling vinegar as needed to fill the cruets.) Add â…› teaspoon salt in the top of each cruet. Place the stoppers on the bottles and let stand for 3 days before using. These will keep for up to 2 years.

Makes 2 (10-ounce) cruets