Homebrew Pepper Sauce

After watching the sparrows steal more than their share of my tabasco

peppers, I decided it was harvest time.

 

This is a 12 oz. olive oil bottle that came from the local Target,

stuffed with red, ripe tabascos with a little salt, a little dill and

a touch of rosemary. Once the bottle was filled, I boiled 3/4ths of a

cup of white vinegar and 1/4th cup of apple cider vinegar and poured

it in. This picture was made while the brew cooled on the countertop,

hence the little droplets of condensation on the inside of the neck.

 

It already smells pungent, but I'll let it steep for a couple of weeks

in the fridge for it to reach full strength and try it with a big pot

of mustard greens.

 

 

Done