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Pepper Sauce

recipe at a glance
Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   12 oz

recipe id: 74061
cook method: stovetop

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3/4 cup cider or white wine vinegar
10 long fresh green chile peppers, washed, trimmed*


Bring the vinegar to a boil in a saucepan.

Pack the peppers tightly into a hot jar. Cover with boiling vinegar. Cover at once with metal lid, and screw on band. Store at room temperature up to 2 weeks.

*Banana pepper, jalapeno, or other hot peppers may be used

added by

Gladis, Charlotte, North Carolina, USA


17 calories, 0 grams fat, 4 grams carbohydrates, 1 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Used a combo of hatch and jalapenos. I think I'll experiment with other peppers and ratios to get it just the right "heat" level.

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