Flo's Pepper and Vinegar PeMonTa

3 jars servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
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From Trappey’s Pepper Plant in New Iberia, LA: Did you know that peppers, both hot and mild, contain an ingredient that can actually make you feel better? It’s called capsaicin, and it’s a natural stimulant that causes the release of endorphins. (Endorphins are the body’s natural painkiller, and can create a sense of well-being, increase the heart rate and speed up metabolism.) It’s no wonder that peppers can actually be habit-forming! Must be why dem Cajuns love peppers! This traditional hot sauce uses fresh Tabasco, chile, or jalapeño peppers ground with vinegar for a classic Louisiana condiment.

Ingredients

3 jars servings
  • 1 cup ground fresh peppers (Tabasco, Chiles, or Jalapenos)
  • 1 1/2 cup vinegar

Step-by-Step Instructions

  1. Grind or finely chop the peppers and seeds. Grind to the point that you can still make out that it is peppers (a little larger than the size of the pepper seeds). Do not grind to mushy.
  2. Fill hot sterilized jars with ground peppers and set aside. Heat vinegar to a simmer; pour hot vinegar over peppers and seal at once in the hot sterilized jars.

Common Problems and Solutions

Q: Why is my pepper sauce too thick or too thin?

A: The ratio of peppers to vinegar is key. Use the recommended 1 cup peppers to 1.5 cups vinegar. If it's too thick after a few days, you can open the jar and add more vinegar. The peppers will settle, so the consistency may change slightly over time.

Q: Do I need to remove the seeds?

A: No! The seeds should be included when grinding the peppers. They're part of the traditional texture and heat level. The recipe specifically mentions grinding to just larger than seed size.

Q: How long does this keep?

A: Properly canned and sealed, this pepper sauce will keep for up to a year in a cool, dark place. Once opened, refrigerate and use within 6 months. The vinegar acts as a natural preservative.

Tips and Techniques

Wear gloves when handling hot peppers to avoid skin irritation. The capsaicin oil can linger on your hands for hours. Also, sterilize your jars properly by boiling them for 10 minutes before filling—this ensures a good seal and prevents spoilage.

Ingredient Substitutions

  • fresh Tabasco peppers: cayenne peppers or serrano peppers
  • white vinegar: apple cider vinegar

Equipment Needed

  • food processor or meat grinder
  • half-pint canning jars with lids
  • large pot for sterilizing jars
  • small saucepan for heating vinegar
  • canning funnel (helpful but not required)

Historical Context

Trappey’s has been making hot sauce and pepper products in New Iberia, Louisiana since 1898. The company started by growing Tabasco peppers and making pepper sauce, becoming one of the iconic Louisiana hot sauce producers alongside McIlhenny Company’s Tabasco brand.