Good ole Southern Pepper Sauce is a favorite condiment to serve with any number of dishes in the south – from black eyed peas to pinto beans, collard or turnip greens and some even like a little bit of it with their BBQ. A jar of this spicy sauce could just about always be found on the supper table, making it a staple item to make each year.
Actually, at the end of each summer, Daddy would gather a bunch of peppers from his garden to make a good number of jars to use, keep in the pantry and to share with friends.
Here’s how he made his pepper sauce. This recipe is for one pint jar.
A recipe for the southern favorite and spicy condiment of pepper sauce.
Ingredients
- 1 cup vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon olive oil, optional for extra hot pepper sauce
- about 30 small peppers
Instructions
http://addapinch.com/cooking/2011/08/12/southern-pepper-sauce-recipe/
- Clean jar, lid, and band and rinse well. Keep warm.
- Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
- Cook over medium heat until it begins to boil.
- Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
- Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as pepper press against opposite side of the jar.
- Wipe jar rim to clean. Place lid on top of jar and tighten ring.
- Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
- Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
- Store in dark, cool cabinet or pantry for up to a year.
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So, I have to know, what do you like to eat with your pepper sauce?
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Robyn – The pictures of your pepper sauce are some of the most gorgeous, delicious-looking things I have seen!!!!!!! I just wish I liked peppers!!!! I guess I could make them just for their looks!!!!!
What do you think about pureeing it and making a “sauce”?
I’ve not tried doing it that way. I think it would be really, really hot with the seeds still in the peppers, so you may want to deseed them first. Let me know how it turns out. I’d love to know.
My mother and grandmother always made pepper sauce using old condiment bottles — usually ketchup or Tabasco. You can’t properly enjoy turnip greens without some pepper sauce. Love your blog.
-Lisa
What kind of peppers are used in this recipe?
Hi Nicole,
The peppers used were jalapeño and Serrano in this photo.
What kind of vinegar did you use in the recipe?
I use regular white vinegar.