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

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

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

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

    1. Shannon, the peppers used were jalapeño and Serrano in this photo but you can use other peppers.

  1. Did you slice the ends off the peppers or just remove the stems? Looks great, I will be trying it very soon.

    1. Donna, I just removed the stems from the peppers and did not cut ends off. I hope you enjoy the pepper sauce.

    1. 5 stars
      The recipe looks similar to what my mom and grandmother used back in the mid to late ’50s. I don’t recall her using sugar, but then I was only 12 to 16 or so and didn’t watch too carefully. They left the stems on and canned many pint jars at a time. I remember my grandmother removing the peppers from the jar, removing the seeds from the peppers, and eating them with her collards or turnips. We had about an acre under cultivation and grew our own peppers, collards, turnips, pole beans, watermelon, pumpkins, and strawberries. I really learned to hate weeding the garden.

  2. what if I blend up the pepper mix I have, then pulse up the vinegar solution into the pepper mix so I have more of a sauce style pepper sauce? I think this is just the vinegar solution sauce?

    1. The red and yellow peppers should be fine in the pepper sauce, Daniel. If these are bell peppers, you may want to add some hot peppers, too. Hope you enjoy!

    1. No, Loretta, I don’t make this pepper sauce to sell. You can make your own with this recipe, though.

  3. Good morning 🌞
    Your recipe looks delicious and what I would call “pickled peppers.” I’m thinking the difference in how I would title it must be a regional thing? I recently saw a video where another southern gal made hers like you do and also called it ‘sauce.’ When using it do you chop up the peppers along with the liquid? Or use just the liquid as your sauce? How long do you let it sit in the jar with the solution before it takes on the pepper flavor? Thank you so much for your time and clarifying for me!!!

    1. Gayle, I guess it is a regional thing. It has always been called pepper sauce in my area. I don’t chop the peppers. I use small whole peppers to make this but you can slice them if you prefer. You can use the sauce immediately but I prefer to wait about 24 hours.

  4. What’s the type of peppers that you use to make this sauce I’m really interested in wanting to make this sauce because I love pepper sauce just not sure what kind of peppers to use please let me know as soon as possible so I can go get the seeds and start growing the peppers in my garden this year thanks a bunch in advance!!! Ps Ryan Smith

    1. The peppers used were jalapeño and Serrano in this photo, Ryan. Good luck with your garden.

  5. Why did my jalapeño peppers float to the top after preserving? I had filled the jars completely but maybe after I put them in refrigerator they will settle

    1. Yvette, the peppers float because of the air in them. You can make slits in the whole peppers so the brine will allow the air escape. I don’t slit mine. Just make sure your peppers are packed tightly next to each other and remove any air bubbles before adding the lids and processing. They usually will settle.

    1. Sheila, you can eat the pepper sauce after the 12 hours needed for the jars to seal. Hope you enjoy.

Load More