|
| My dad loves pepper sauce, as he calls it. I suppose it's actually pickled peppers? Those of you here in the Deep South will know what I'm talking about.
Anyway, it's hot peppers in vinegar (like the Tabasco Peppers) and he pours it all over peas and greens. The peppers are mostly discarded once the vinegar is gone. I've planted a bunch of peppers and I need a real Southern recipe. Can I use bottles with a plastic top? Or must they all go through a hot water bath? And, can anyone recommend a really great brand of pre pickled peppers? I'd like some in a bigger bottle than the Tabasco ones. Thanks |
Follow-Up Postings:
|
| Peppers in straight vinegar don't need to be BWB'ed. The plastic "woozy" bottles are made for this type of high acid food and should work great. Make sure you knife a slit in the peppers to absorb the vinegar. You can add salt to the vinegar if you want, but thats really all there is in there...peppers and vinegar. Bryce |
|
| My Dad used to make this using only the peppers and vinegar. He used long slender green (and an occasional red) cayenne peppers which he grew. He packed the peppers in bottles with a small neck (such as Worcestershire or Tabasco) and heated the vinegar before pouring it over the peppers. He called it Hot Sauce and sprinkled it over turnip greens, black eyed peas and almost anything else which needed a kick. If I were making it today I'd put it in the fridge when it cools. Pepper Pique 12 medium long or conical chili peppers such as cayenne, de arbol or jalapeno Put the peppers, garlic cloves, peppercorns and salt into a bottle with a capacity of about 12 ounces. (A rum bottle is most authentic, but a small wine vinegar bottle will do, particularly if you've kept the plastic inner and outer caps.) Using a funnel, pour enough vinegar into the bottle to cover well. Put the caps on and shake to dissolve the salt.
|
|
- Posted by candiecane Louisiana (My Page) on Wed, May 14, 08 at 22:55
| Well my real "Louisiana Southern" pepper sauce is very very easy. All I did was take a glass bottle (this can be done in a plastic bottle like ketchup) and you can use one with a plastic top as well. What you do is take your peppers and shove them down in the jar unitl you get it at least half full or however many you want in there to make it HOT or not. Then you bring white vinegar to a boil add a little salt (optional) and then pour into bottle with peppers. I have also made some tasty pepper sauce from apple cider vinegar as well. If you want a little extra flavor you can add a clove a garlic to the jar with the peppers this will give a little hint of garlic flavor without overpowering the flavor of the peppers. I have other things I have done with peppers and pepper sauce if you would be interseted. I still have people asking for my sauce. The amazing part is last year was my first garden EVER, I didn't grow up gardening and neither did my parents. Pretty amazing to me being that my first garden even yeilded over 250 jars of stuff and I also fought blight on my half row of squash and zucchini! Sorry I tend to ramble sometimes! Hope this has helped! |
|
- Posted by Steven R. Schmitz(smittybrucems@yahoo.com) onWed, Dec 22, 10 at 21:27
| Save all Jack Daniels bottles with lables on. Use green and red cayenne peppers to fill the bottles. pour hot salted white vinagar to fill the bottles. Let sit for couple weeks . I learned this from old southern ladies that traded at my dads produce market.This is the best pepper sauce ever. Give it a try, I'm sure you will be more than saticfied. Good luck!!! |
|
- Posted by Jimmy Fisher(fisher496@bellsouth.net) onTue, Jul 12, 11 at 11:43
| Need help making pepper sauce..Thanks |
|
| To make really intense hot vinegar I use the pressure cooker. I cut up the peppers some, using seeds and membranes, and vinegar, bring it to a "rock" for a couple of minutes, let it cool until the pressure drops, and then I strain it. Makes an intensely hot vinegar without using that many peppers, quick and easy. Just yesterday I canned some hot pepper green cherry tomatoes pickles, won't know how they turned out until they set for a couple of weeks. (I live in Florida, that's why I have green tomatoes in the last week of December!) |
|
- Posted by vodkapepper none (My Page) on Wed, Sep 10, 14 at 13:42
| Thanks for the great idea to store pepper sauce! I bought a cool sleek bottle of Ciroc and I am going to recycle the bottle and gift some of my smoking hot pepper sauce in it! It's such a creative spin on the concept! Thanks for the inspiration! |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
