Hot Pepper Sauce

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 cup red and green Thai chile peppers, stemmed
1 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar

Instructions:

Fill 1 (14-oz.) glass jar with red and green Thai chile peppers, filling to about 1 inch from top of jar. Bring vinegar, salt, and sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes). Remove from heat, and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.

Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes. Remember to wear rubber gloves when filling the jars with peppers.

From southernliving.com