Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Small hot peppers (red or green or a combination) |
| ¾ cup | Vinegar |
| ½ teaspoon | Canning or pickling salt |
Wash peppers and pack tightly in a 10-ounce clean pepper sauce bottle or canning jar. Mix vinegar and salt; pour over peppers. Close cap or lid, shake well and let stand in refrigerator until desired flavor is obtained (about 1 week). Store in refrigerator up to 1 year. Note: To speed up the flavor process, heat vinegar and salt until almost boiling and pour over peppers. When a cowhand went to a pot to fill his plate, he was very careful to handle the lid just right so it wouldn't touch the ground.
Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland <kirkland@...> on Nov 16, 1997