Quote:
Originally Posted by Goodloe
I help supply a friend who does make hot sauce. I make "pepper sauce", probably more accurately described as "pepper vinegar". We pour it on turnip/collard greens, beans, peas, etc...also eat the pickled peppers! That's why I grow so many varieties...I like the different shapes and colors in my pepper sauce...makes for a purty jar!
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Do you mean pepper relish? I think of sauce as smooth, pureed and without chunks.
A friend of mine used to make pepper relish and I always tried, without luck, to get his recipe. One particular year he nailed it, best ever, lots of heat but also tons of flavor. I think I ate most of the pint jar with chips in one sitting. It has been several years since I have been given another jar ... maybe I should play around to see what I can come up with.