Southern Pepper Sauce Food

HOMEMADE HOT PEPPER SAUCE

Steps:

• Clean jar, lid, and band with hot water. Rinse thoroughly.
• Get out and measure your ingredients.
• Grab 7-8 hot peppers slice them up. Pick your favorite variety or use a mixture. You can also just slice them in half or slice the ends off.
• No need to seed the peppers or remove the membrane. They will add lots of heat and flavor if that is what you are looking for!.
• Heat your vinegar and sugar up until just starting to boil. Remove from heat.
• Toss hot peppers in salt.
• Toss until blended.
• Cram as many hot peppers as you can into your jar or bottle. If adding any additional flavor ingredients, add them now.
• Using a funnel if necessary, slowly and carefully pour your hot vinegar into your container until the peppers are covered.
• Cover with lid and let sit at least 24 hours before using.

SOUTHERN PEPPER SAUCE RECIPE

Steps:

• 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.

SOUTHERN BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Heat the vegetable oil in a medium saucepan. Add the minced garlic and cook for 15 to 30 seconds until it becomes fragrant.
• Add the ketchup, cider vinegar, water, Worcestershire sauce, sugar, paprika, bay leaf, Tabasco sauce, cayenne pepper, and lemon juice. Do not add the butter at this point. Simmer the sauce over medium-low heat for 8 to 10 minutes, stirring occasionally. Watch for burning and lower the temperature if needed.
• Remove the pan from the heat and stir in the butter. Once melted through, let sauce cool for 10 to 15 minutes before using.
• If making ahead of time, cool sauce for 30 minutes and store in an airtight container in the refrigerator for four to five days after preparation.
• Serve and enjoy.

SOUTHERN SPAGHETTI SAUCE

Steps:

• Brown beef in a large heavy bottomed pot. Drain fat.
• Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.
• Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.
• Simmer 30 minutes.

PRESERVED HOT PEPPER SAUCE

Steps:

• Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
• Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
• Remove from heat and let stand 5 minutes.
• Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
• Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
• Remember to wear rubber gloves when filling the jars with peppers.

SOUTHERN PEPPER SAUCE

Steps:

• Tightly pack a clean decorative Glass Jar (Empty Malt or Red Wine Vinegar Jars work great) with the peppers.
• Bring vinegar, salt and sugar to a boil over medium heat, stirring until salt and sugar are dissolved (about 3 minutes).
• Remove from heat and let stand for about 5 minutes.
• Pour hot vinegar mixture over the peppers.
• Leave about 1 inch from the top of the jar.
• If it starts getting low you can add a bit more of the Vinegar mixture.