Sweet Pepper Sauce is a must-have Southern condiment. Whenever you are serving turnip or collard greens, pinto beans, sour kraut, or any other Southern side item, you’ll want to have this sauce with you to “season” them up!
1 cup cider vinegar
2 cups white sugar
3 cups water
4 smashed garlic cloves
1 tsp kosher salt
1 tsp cracked black pepper (optional)
1/2 red onion, julienne sliced, optional
1 lb peppers- cowhorn, jalapeno, anaheim, or other. Cut each pepper with a small slit.
Add vinegar, water, salt, and sugar to a stockpot and heat and stir until sugar and salt are dissolved. Add peppers, garlic, onions, and black pepper, if desired.
Bring to a boil then reduce to a simmer. Stir occasionally, pressing peppers slightly to ensure they absorb the vinegar mixture. Simmer for 30 minutes.
Store in airtight jars, or can according to regulations.