I have made Cousin Anne’s Pepper Sauce a couple times now and I love the sweet and savory combination of the flavors. It goes well on pork and as a dipping sauce for egg rolls. At the time I made it, I used green and red peppers, e.g. jalapenos. However, this new recipe calls for red, yellow and green peppers, which makes me now wonder if I should have used bell peppers. This has a few more spices which would influence the flavor definitely toward the sweet side. Cousin Anne’s recipe yields 2 quarts; I expect this recipe will yield more.
The instructions are a bit sketchy, having you chop the produce and salt it, then let it stand overnight. It’s the next part that gets unclear, but the way I read it, you do not add the vinegar, sugar and spices until the next day. There will be liquid that drains out of the resting produce and you will collect that and add it to the pot when you cook it. As with so many vintage recipes it is open to interpretation…do what works best for you.
12 red pepper
12 yellow pepper
12 green pepper
1 qt vinegar
1 tsp cloves
1 1/2 lbs brown sugar
1 tsp cinnamon
Put this through food chopper then salt good. Let stand until morning, then drain. Add this juice to it and bring to boiling point.
It seems like adding the salted juice back to it would make it to salty. And besides why drain it and then add it back in that doesn’t make a whole lot of sense. After making recipes similar to it salted water is drained off and discarded and then just vinegar spices and sugar added and that’s brought to a boil maybe that’s what it refers to.
I hate recipes that are not clear!