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)
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1 ¼ c
light vinegar (white wine and apple cider work best)
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¼ c
sugar
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2 tbsp
salt
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1 tbsp
whole black peppercorns, crushed
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5
cloves garlic smashed
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½ c
water
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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

  1. Place all the chiles in a glass jar.
  2. In a small saucepan, heat all the other ingredients until the sugar is dissolved.
  3. Pour the vinegar mix over the peppers and let cool to room temperature.
  4. Let the mixture pickle for at least 24 hours before using.
  5. 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.

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