We were joking the other night about how quickly hot sauce disappears from our tables on café days. People don’t just sprinkle it on, they apparently pour it with wild abandon on the soup – regardless of how spicy the soup started out. One of our community members noted that the size and shape of the typical Tabasco-type bottle is perfect for keeping in one’s back pocket. This same friend spent some time in jail and said hot sauce, though contraband, was often smuggled in and shared among inmates. I think it’s a southern thing.
Growing up, my grandparents always, always had a mason jar of the homemade stuff on the shelf near the kitchen table. Apparently the combination of hot peppers and vinegar rendered it bacteria proof, but I keep mine in the fridge just in case. It doesn’t cool it down a bit, and it will knock your socks off when sprinkled on black-eyed peas, field peas, and collard greens. It tastes good when a little migrates over the sliced tomatoes (which will surely be on your plate in early summer if you are Southern) too.
Directions: Rinse little hot peppers and put in a clean jar, cover with apple cider vinegar. Let sit for a few weeks. Pour over everything.