Tuesday, September 1, 2015

Homemade Vinegar Pepper Sauce

Living in the South and loving to cook is a culinary adventure.  In the South we have access to more unique foods than most regions of the U.S.;   Okra, Rutabaga, Turnip Greens, Turnip Roots, Collards, Kale, Mustard Greens, Black Eyed Peas, Southern Peas, Crowder Peas, Squash, …. on-and-on it goes.

One unique feature of Southern meals is the use of Vinegar Pepper Sauce.  We love to douse our greens, peas, and fried okra with this simple yet delicious seasoned vinegar that adds just the right kick to our favorite dishes.  I even use it as an ingredient in a homemade seafood sauce (handed down from my father).

Have you ever added vinegar pepper sauce to a bowl of greens?  If you have, you know what I mean.  You are instantly hooked!

I grew up with a bottle of vinegar pepper sauce sitting on the table.  A few years ago I began growing peppers in my garden which gives me a lot of enjoyment; they are colorful, ornamental, eye-catching, delicious... and my pepper plants always produce more than enough!  I cook with fresh peppers as they are coming in.  I also freeze peppers (after chopping) to use over the winter, especially for chili, stews, and spaghetti sauces, etc.

Then there’s the vinegar pepper sauce.  I always put up several bottles of this homemade product.  I usually give a few bottles as gifts, and keep enough for myself to use on greens (collards, kale, etc) as they are harvested from my garden during the winter months.

This is a picture of a few bottles I put up yesterday.  The peppers came from my garden, and I bought the bottles from Hall’s Hardware in Milton.

I plan to put up several more to use as gifts.

I really get a lot of enjoyment from the simple things.

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