This post may contain affiliate links. Please read my disclosure policy.

This pepper sauce recipe is a Southern family favorite. Perfect to serve with cornbread, greens or black eyed peas, this pepper sauce recipe is one you’ll turn to again and again.

Pepper Sauce Recipe | ©addapinch.com
Sign up for email updates
Get Free Recipes to Your Inbox Enter your email to get the latest recipes, how-to’s in our weekly newsletter.

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.

4.69 from 19 votes

Southern Pepper Sauce Recipe

Canning 20 mins

Prep Time 10 mins
Cook Time 10 mins
Course Sauce
Cuisine American
Author Robyn Stone
This pepper sauce recipe is a Southern family favorite. Perfect to serve with cornbread, greens or peas, this pepper sauce recipe is one you’ll turn to again and again.

Ingredients  

  • 1 cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher or pickling salt
  • 1 teaspoon olive oil optional for extra hot pepper sauce
  • about 30 small peppers

Instructions 

  • 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 press peppers 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.

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xo

Sauces Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

  1. My wife is making some pepper sauce now for first time from peppers we grew in our flower bed I love hot pepper sauce. Looking forward to trying it with my turnip greens and corn bread. Thanks for the recipe

    1. You are very welcome, Wallace. I hope you and your wife enjoy the pepper sauce. I love it with my turnip greens and cornbread.

  2. Lovely southern ideas. Looking forward to making Southern Pepper Sauce. Peppers growing now in backyard.

    1. The peppers used were jalapeño and Serrano in this photo but you can use other peppers such as your hot banana peppers. Enjoy!

    1. Sherry, this pepper sauce is really a hot pepper vinegar and does not have to be water processed. Once the jar is opened, I would refrigerate it.

  3. Getting ready to make with Datil peppers. Kinda excited!! Question, what does the olive oil do? It sounds like it makes them hotter but not certain. Thanks

    1. You can eat the peppers in the pepper sauce, Gail, if you wish. My daddy did but I just eat the sauce on my vegetables. Hope you enjoy!

    1. Jen, I don’t use the oil in my peppers; it is just optional for those who want to add it. I also don’t add water to mine. Sounds like ours are about the same then. Thanks!

    1. Ruth, you can pour the vinegar solution over your beans, etc. as a sauce and some eat the peppers, too. But you don’t blend the peppers to make the sauce in this recipe.

Load More