If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.
Ingredients 100 whole Tabasco peppers, with stems removed 2/3 cup white vinegar ¼ teaspoon salt Instructions This is the topping that makes a bowl of Southern style collard greens totally irresistible. Rinse the peppers and let dry. Clean an 8- to 10-ounce wide-necked bottle that has a sprinkle top. Pack the peppers in the bottle.... Read more »