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
◦ 2 cups (150 to 200 count) green Tabasco peppers (do not use jalape�os), stemmed
◦ 1 cup white vinegar
◦ ⅛ 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 ⅛ 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
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