Grandaddy’s Pickled Pepper Table Sauce
1
pint
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
10-15
whole small chile peppers split lengthwise (cayenne or jalepeño work best, but any mild small pepper will work)
1 ¼ c
light vinegar (white wine and apple cider work best)
¼ c
sugar
2 tbsp
salt
1 tbsp
whole black peppercorns, crushed
5
cloves garlic smashed
½ c
water
My granddad was a famously wacky cook, but he would make his secret and not-so-secret delicious hot sauces seasonally, when his sisters would send him cayenne peppers and bird chiles from their gardens in South Carolina.
Directions
- Place all the chiles in a glass jar.
- In a small saucepan, heat all the other ingredients until the sugar is dissolved.
- Pour the vinegar mix over the peppers and let cool to room temperature.
- Let the mixture pickle for at least 24 hours before using.
- The liquid is the sauce and is used as a table sauce and as an addition to soups, stews, and greens.
Therese Nelson
Therese Nelson is TASTE's Cook In Residence and founder of the website Black Culinary History.