Olive Brine Hot Pepper Sauce
A simple, hot pepper sauce condiment, needs only a little repurposed green olive brine and vinegar, and some really HOT chile peppers.The bottle in the picture used 15 – 17 Pimenta Reaper peppers. Allow 20 min to pack bottle and 1 minute to add brine. Looks so pretty on your table.
Supplies A glass jar--- mouth wide enough for 15 peppers. Chopstick to place peppers in jar.
Ingredients 15 or more (depending on jar and size of chile peppers), HOT, long, thin chile peppers (e.g., reapers, chile pequin, chile de arbol, Thai chile) small.Brine from a jar of green olives. Distilled White Vinegar* You need a ratio of 1:1 (brine:vinegar) and enough liquid to fill the jar once the peppers have been stuffed into the jar. For jar w/ 15 peppers. use a little more than 1/2 cup of each – brine and vinegar.
Instructions Clean and rinse jar. Sterilize in a water bath 5 minutes or rinse (don’t dry) and micro 3 min. While the jar is cooling, stab each pepper w/ paring knife to make a ¼” vertical cut; allows air to seep out and the brine to leak in. Once cool enough to handle, remove the jar to counter, and carefully add peppers. Use chopstick to hold and position peppers. The neater you pack them, the more you can get in the jar. Heat the brine/vinegar mixture. Btb,then let cool 1 minute.
Carefully pour into jar to about 3/4 full. Lightly tap the bottom of the jar to release air bubbles. Continue to fill and tap the jar to get as much of the brine mixture in and as much of the air out as possible. Let set on the counter for a few hours, tapping periodically. As the liquid level drops, add more of the brine/vinegar mixture.
Place in the refrigerator, let sit for 2 weeks and enjoy! Once the jar is almost empty, you can heat up more brine and vinegar and refill. Can refill several times .