- 100 whole Tabasco peppers, with stems removed
- 2/3 cup white vinegar
- ¼ teaspoon salt
- This is the topping that makes a bowl of Southern style collard greens totally irresistible.
- Rinse the peppers and let dry. Clean an 8-10 ounce wide-necked bottle that has a sprinkle top. Pack the peppers in the bottle. Combine the vinegar and salt in a small saucepan and bring to a boil. Pour the hot vinegar into the bottle until filled to the top, using a funnel if necessary.
- Let stand, uncovered, until cool.
- Store, covered, in the refrigerator for at least two weeks before using to allow the flavor to develop.
Note When stemming the peppers, you may want to wear gloves to prevent burning, especially if you have sensitive skin. If you use a bottle that once held store-bought pepper sauce or the like, be sure to clean it thoroughly before reusing. Once your vinegar is made, it’s best to store it in the refrigerator rather than the cupboard to guard against spoilage.