Southern table-fare. Splash on greens, meats or just about anything. I tend to heat the white wine vinegar or pickling vinegar and add a very tiny little bit of salt but you could do without it then I slice up the peppers and depending on how much heat you want you can add more ribs and seeds.
Will give it a whirl! Thanks!
Enjoy it. I'll use it in soups and sautees till it's gone. I only had big pepper so I sliced them. It's very flexible. This stuff is usually on the table at a lot of Southern restaurants and it keeps for months at RT. From Southern Living magazine here: www.southernliving.com/recipes/sout...
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