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

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.

Southern Pepper Sauce Recipe

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.
4.65 from 17 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Robyn Stone

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 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

149 Comments Leave a comment or review

  1. I am a GA girl and been living in W Central GA for over 50 years. I only use white vinegar, no oil, only non-iodized salt (equal to canning salt or sea salt with no additives) and no sugar. I slice up hot banana peppers, chilies and hot cow horn peppers and can in 1/2 pint jars, as our family is smaller now ad we don’t go through it as fast. I let it sit a full 2weeks before using to let the vinegar absorb a bunch of hot pepper magic before using. Peppers can be eaten out of the jar on any kind of peas or greens or even on pizza. I never de-seed my peppers to allow them to make a hotter sauce, which is their mission.

    1. Thanks, Mary. Don’t you love how great this is with your vegetables? I haven’t tried it on pizza but what a great idea!

See More Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews