At StyleBlueprint, we’ve had a Director of Sales for years, Ginny, who often talks about how she was raised in the country. Her vegetable gardens are semi-famous, and about this time each year, she spends her weekend pickling and jarring up sauces, or “putting up her vegetables” as she likes to say.
This recipe is straight from Ginny. It’s the first time she’s written it down as it’s one of those ‘do a little of this and that’ kind of recipes. And, if you follow our recipes closely, you know those are our favorite kind!
Having just tried Ginny’s recipe for the first time, my family is simply calling it ‘That Magic Green Sauce.’ Make it and figure out your own name. Ginny simply calls it Hot Pepper Sauce. No matter the name, once made, its place in your kitchen is secured.
You’ll upgrade many recipes with this sauce’s use, and you’ll discover new sauces, dressings, and flavors. It’s hard to make this and not make it regularly. Yes, this is your new kitchen staple.
And, to prove the point, I’m showcasing four uses of this amazing sauce that I’ve used in just the past week!
Before we get to its many uses, check out the recipe:
Ginny’s Hot Pepper Sauce
- 2 tablespoons of olive oil
- 2-3 garlic cloves, chopped
- 10-12 hot green peppers; the variety of your choice (I used 5 serranos and 5 jalapeños)
- Pinch of sugar
- ¼ teaspoon salt (you may prefer to double this if you have really big peppers)
- Enough apple cider or white vinegar to completely cover the peppers in your pot. For the amount in this recipe, that means about 1 cup. But, you can quadruple this recipe and just pour the vinegar to cover the peppers. Got it? (All precise people are dying. We know.)
- Wash peppers and cut off their stems. No need to chop them up.
- Heat olive oil and gently cook garlic for a couple minutes until soft, and remove from the pan.
- Then, add the peppers and the vinegar.
- Add sugar and salt.
- Bring to a boil and then simmer for 10 minutes.
- Place all ingredients, including the garlic, into a blender and mix.
- DO NOT PUT YOUR FACE OVER THE BLENDER WHEN OPENING UP!
- Decide if you would like your sauce any thinner. If you do, add 1 tablespoon of vinegar at a time until desired consistency.
- How long does this last? Well, I've never had any left for more than a week ...
How to Use Ginny’s Hot Pepper Sauce
World’s Best Pimento Cheese
Those are fighting words. But, with the addition of Ginny’s Hot Pepper Sauce, it’s a fact. At least in our house.
Make a batch of this pimento cheese for your next front porch gathering and use the leftovers on top of hamburgers the next night. Add some to a BLT with some avocado and … no words.
See recipe HERE.
Hot Pepper Mayo
This is simple to whip up and has the consistency of Alabama White Sauce. The vinegary mix is added to Duke’s Mayonnaise with a little black pepper. That’s it. Oh, bring on the fried okra and French fries! I use three parts mayo to one part Ginny’s Hot Pepper Sauce. You can vary the ratio to your pleasing.
- 1 part hot pepper sauce
- 3 parts Duke’s mayonnaise
- black pepper to taste
- mix together for a sauce to dip or to spoon over grilled vegetables and meat
Spicy Chicken Salad
If you make the hot pepper mayo, make a lot as you’ll find a lot of uses for it. Even typing this out I’m imagining it with some corn on the cob … But, do grill some chicken, or buy a rotisserie chicken at the store, and make some chicken salad. I just mixed in some chicken, green onion and cilantro with the hot pepper mayo and served it over lettuce with sliced heirloom cherry tomatoes and a little shredded cheese. A quick lunch is served!
- use mayo recipe above
- mix with chopped chicken and cilantro, amounts of your choice
- serve with lettuce, shredded cheese and sliced cherry tomatoes
Buttered Hot Shrimp
Another recipe I made in the last week is this simple shrimp one. I served it with sautéed broccoli and it was so good. I simply cooked peeled and deveined shrimp in some butter with a dollop of this hot pepper sauce. I added a little black pepper and poured the extra spicy butter over the broccoli.
- Cook shrimp with hot butter and hot green pepper sauce for about 2-3 minutes, until cooked through.
- Use extra hot pepper butter over any hot vegetable, like cooked broccoli or mixed bell pepper.
I hope your weekend plans include whipping up a batch of Ginny’s Hot Pepper Sauce!
See more recipes here from our archives HERE.