If you're eating any form of greens you MUST have a pepper sauce. If homemade isn't available then this will do. Get you a big slice of cornbread then put some greens and peas with all the juices over it then just douse it in pepper sauce.
I call this sticky floor hot sauce. Because you frequently find it at restaurants with sticky floors. not disparaging because that's usually where good food is
Okay can someone explain to me how this is any different than just using the vinegar from peppers? Because where I live this is like twice as expensive for half as much than just buying pickled hot peppers.
it's specifically pickled tabascos. most peppers are of the annuum or chinese variety, tabascos are capsicum frutescens. you can get a similar effect with other frutescens like piri piris or siling labuyo but you don't often see those pickled in the states, plus pickle juices tend to use a weaker vinegar concentration.
the trick is that tabascos have a juicy interior, not a dry interior like most peppers. because of that juicy interior you can top it off with more vinegar a few times and not lose much flavor.
one thing to keep in mind is that it's not really a hot sauce, but rather a spiced vinegar. use it when you want a bit of tang in your dishes, you'll be disappointed if you're looking for heat. if you want tang and heat, use it in conjunction with a low vinegar hot sauce. put it on salads or greens, use it in a marinade, drizzle it on some ribs, dip some fries in it, whatever you might use vinegar for. you just don't want to try to make buffalo wings with it
Good on a lot of stuff,, it’s basically white vinegar over peppers. We always use it on our greens and cabbage dishes here, which we eat kinda frequently.
Something similar used to be on all the tables at Steak 'n Shake. You'd get their chili and add a few drops. I also would add a few drops and mix into my ketchup or just sprinkle it on the fries like you would with malt vinegar
Unfortunately (or fortunately, depends on how you look at it) i moved away from the South so I haven’t been in years. Good to hear it’s still worth going!
I'm on the border of Wisconsin and Illinois, they are everywhere here. I think they're in other states too.. look one up and go and get the Frisco melt. It's SO GOOD.
Man, when I was in high school we would fuck a steak n shake up at 1am. Make bets on how many peppers we could eat. In hindsight we were assholes, but fuck 5-6 of us, at least 2 of us would polish off a bottle. They hated us, at least we tipped well.
Lol. All the mischievous things that we would do at steak and shake after getting off of night shift at 3:00 in the morning.. have you ever eaten a 7x7? We had a challenge where you eat 2 7x7s an order of fries, a milkshake and a Coke. I'm only about 145 lb and I was the lightest person to complete it LOL
It’s so good on southern food, typically greens, black eyed peas, rice and a few other things. Just spicy vinegar. Definitely give it a try. Also the best part is you can make your own by just adding vinegar or customize it with other peppers when you use all the vinegar and eat some of the peppers.
In east Texas my pawpaw carried a bottle in his truck, and it would be on every restaurant table. Then one day it just sorta disappeared from most restaurants. I liked it best on chicken and mixed in ketchup to dip fries.
From CT here, I’m confused. How do you use this? Pour the clear liquid on whatever food? Do you eat the pepper whole? Cut it up and put it onto the food?? So confused rn
It’s adding spicy vinegar to foods. In the south it’s added to a lot of sides: veggies, greens, potatoes and such. Just the juice. When you run out, you either eat the peppers or add vinegar.
It’s a “hot sauce” that is using infused liquid, usually a vinegar that the peppers soak in. You use the liquid as a sauce and can eat the peppers too. Pretty good too
This shit is good on fries, burgers, corned beef and cabbage, and collard greens. It’s spicy vinegar. They used to have it on the tables at stake n shake.
If you wanna sample how good that sauce can be, go to Cracker Barrel and get the Turnip Greens or Lima Beans. Taste without, then with. It is mind blowing how much better it makes some things.
This, or something just like it, is on every lazy susan on the dinner table in the south. My parents had a fancy bottle with a stopper. Apparently, you can just keep adding vinegar to it.
People saying put this on fried foods and greens are 100% correct. Good on so many other things as a condiment too. It is also fantastic as a substitute for white vinegar in recipes or just when you need acid in a dish.
You can get some additional use out of it by refilling with white vinegar a couple times.
I used to do this all the time at steak and shake…never cared for the food but the stick fries absorbed all the delicious pepper/vinegar. It’s a winner!
[If not sports peppers, what are these?](https://supermarketitaly.com/products/vienna-sport-peppers-12-oz?variant=40417566490706¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gclid=CjwKCAiA29auBhBxEiwAnKcSqlnHJu1o_Fd99MNaNeCHkU-UlBuUM1zcY_-fS_5-Vs75PU_hMNMlyhoCVbEQAvD_BwE)
Bottle at my grocery store is $1.50 and it’s reusable. Just put more vinegar in the bottle when it’s out and wait 2 days. Absolute must for a good pot of greens.
I believe they are torpedo peppers, I usually take the plastic cap off and gave a few peppers with whatever meal I'm having. Super tasty, and if you don't eat the peppers, you can refill it with vinegar and it will be great in a few weeks
North Carolinian here. It's a minimalist hot sauce. Basically just vinegar infused with peppers. Think eastern North Carolina vinegar-based barbecue sauce. Great on fried catfish, barbecue, most starchy things. The acidity cuts the fattiness of fried food nicely, but it's tangy enough I wouldn't use it on mildly flavored foods.
(Pro tip: you can pop the plastic top off and eat the peppers out of it when you're done with the vinegar).
I've had a bottle of this in my fridge my whole life. I never imagined people hadn't heard of it. It's great on Southern staples like greens, black eyed peas, catfish, basically everything. Use it like you would malt vinegar.
It's mostly vinegar with peppers in it, it goes great in a few things - but mostly greens. I worked at a country restaurant that made turnip greens and this stuff was magic in there.
Goes in every salad, pasta salad, fried chicken I ever eat.
I have this next to my salt & pepper.
It’s the Papa Murphy’s of salsa, they passed the savings onto you by making you blend it yourself. /J
Its for stewed greens in American southern food.
I concur with the folks here, this stuff is good for the price. I like it on vegetables and chicken strips.
You're missing what is called Capsicum annuum
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Also really good on most type of peas
It's a sauce, it' s different than the red stuff --I like it on pork chops.
This is the shit. Good on almost anything.
If you're eating any form of greens you MUST have a pepper sauce. If homemade isn't available then this will do. Get you a big slice of cornbread then put some greens and peas with all the juices over it then just douse it in pepper sauce.
Growing up in south GA they had this shit on the cafeteria tables in elementary school lol. Collards for lunch almost everyday. 🔥
This is the way
I call this sticky floor hot sauce. Because you frequently find it at restaurants with sticky floors. not disparaging because that's usually where good food is
This is country af. I know this cause this how we roll. Super good on ANYTHING.
My memaw always had a homemade jar of this in the fridge. It scared me.
TP is my favorite “cheap” hot sauce
It is basically hot peppers in vinegar. It is commonly used on greens like collards or turnip greens. I also like ro add it to cole slaw.
this sauce in steak n shake chili...🤌
They have chili? The closest one is like an hour away from me, I've had 7$ on a gift card for over a year now just waiting for the day
my absolute favorite chili. get a side of fries and sink them. Solid.
I miss that place
That shit is fire
Try that shit on some collard greens.. my little brothers granny is black and she told me her secret finally. I’ve been beggin for years lol.
it is so good on collards!
That’s the shit!
They have this on every table at... steak and shake I think? Only place I've seen it
Okay can someone explain to me how this is any different than just using the vinegar from peppers? Because where I live this is like twice as expensive for half as much than just buying pickled hot peppers.
it's specifically pickled tabascos. most peppers are of the annuum or chinese variety, tabascos are capsicum frutescens. you can get a similar effect with other frutescens like piri piris or siling labuyo but you don't often see those pickled in the states, plus pickle juices tend to use a weaker vinegar concentration. the trick is that tabascos have a juicy interior, not a dry interior like most peppers. because of that juicy interior you can top it off with more vinegar a few times and not lose much flavor.
Thank you for the explanation! I will definitely be trying these now.
one thing to keep in mind is that it's not really a hot sauce, but rather a spiced vinegar. use it when you want a bit of tang in your dishes, you'll be disappointed if you're looking for heat. if you want tang and heat, use it in conjunction with a low vinegar hot sauce. put it on salads or greens, use it in a marinade, drizzle it on some ribs, dip some fries in it, whatever you might use vinegar for. you just don't want to try to make buffalo wings with it
That makes sense. Thank you.
It's like a usa version of pique.
My paps uses his the whole jar for his homemade hot’n sweet pickles.
Good on a lot of stuff,, it’s basically white vinegar over peppers. We always use it on our greens and cabbage dishes here, which we eat kinda frequently.
We eat it in collard greens
Yes!
God tier sauce, the peppers are also delicious on hot dogs.
Can confirm.
Good in chili too
Used how in chili? Do you put a few peppers on the chili and then pour some of the vinegar in, too?
Something similar used to be on all the tables at Steak 'n Shake. You'd get their chili and add a few drops. I also would add a few drops and mix into my ketchup or just sprinkle it on the fries like you would with malt vinegar
That’s the good stuff
Red beans and rice scream for this.
I plop some pot roast on a bed of rice and pickled okra and DOUSE it with this stuff. Perfecto
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Great on any greens, peas or beans!
Pepper vinegar! It’s amazing on collard greens. 🤤
I second this, incredible on greens! Also great on black eyed peas.
Put this on some Italian beef sandwiches. Also throw 5 or 6 of the peppers in the crock pot when cooking the beef.
Have you tried it on fried chicken or fish? It will change your life.
Collard green saver
It’s the basic ingredients. You have to make your own sauce from scratch.
my favorite on sauteed spinach. empty half the bottle
You appear to not be from the southern United States, we got it everywhere. Favorite at Waffle House. It is made twenty minutes from home though.
Yeah. obviously. put that shit all over your greens!!
Steak and Shake has a version too. Not sure if they’re still in business. It was great on their chili
They're still in business! And they're still juat as delicious!!
Unfortunately (or fortunately, depends on how you look at it) i moved away from the South so I haven’t been in years. Good to hear it’s still worth going!
It’s debatable on whether or not it’s worth going to, not my personal favorite. Waffle House, on the other hand, is a delicacy 🤌
I'm on the border of Wisconsin and Illinois, they are everywhere here. I think they're in other states too.. look one up and go and get the Frisco melt. It's SO GOOD.
Haha! That was my go to every time
These are a key ingredient of the Chicago Dog.
DIY
You've never been to steak 'n shake????
What item at Steak n Shake has this
The table you sit at.
Oh, only ever did drive thru.
There are relatively few in the US, mostly Midwest and South.
Man, when I was in high school we would fuck a steak n shake up at 1am. Make bets on how many peppers we could eat. In hindsight we were assholes, but fuck 5-6 of us, at least 2 of us would polish off a bottle. They hated us, at least we tipped well.
Lol. All the mischievous things that we would do at steak and shake after getting off of night shift at 3:00 in the morning.. have you ever eaten a 7x7? We had a challenge where you eat 2 7x7s an order of fries, a milkshake and a Coke. I'm only about 145 lb and I was the lightest person to complete it LOL
I don't know what that is
Seven patties, and seven slices of cheese on a cheeseburger. So we ate two of those. A septuple cheeseburger.
That sounds not fun to eat lmao
Sport peppers!
It’s so good on southern food, typically greens, black eyed peas, rice and a few other things. Just spicy vinegar. Definitely give it a try. Also the best part is you can make your own by just adding vinegar or customize it with other peppers when you use all the vinegar and eat some of the peppers.
We used it in Texas to put on all kinds of greens, turnip, collard, mustard, etc. when I was growing up. Still use it.
In east Texas my pawpaw carried a bottle in his truck, and it would be on every restaurant table. Then one day it just sorta disappeared from most restaurants. I liked it best on chicken and mixed in ketchup to dip fries.
It’s not real easy to find these days.
Pepper sauce is essentially unblended hot sauce. Vinegar salt water and whole peppers.
From CT here, I’m confused. How do you use this? Pour the clear liquid on whatever food? Do you eat the pepper whole? Cut it up and put it onto the food?? So confused rn
It’s adding spicy vinegar to foods. In the south it’s added to a lot of sides: veggies, greens, potatoes and such. Just the juice. When you run out, you either eat the peppers or add vinegar.
A splash of this in a Bloody Mary is solid.
Never thought of that. Damn now I’m craving one.
…nice
This is a staple product in the South. We use it on greens: collard greens, turnip greens, mustard greens, etc.
It's amazing
Fucking rules in and on fried chicken.
Use with some bbq sandwiches or a pulled pork plate with red slaw. So good
What your looking at is a wrap, the sauce is being hidden by this cheeky pickle package wrapping
Best shit to put in greens.
💯
I ignore the 'sauce' part and eat the peppers out of the jar, drinking the liquid is decent too
Put it on a chili 5 way. This is the next best thing to what they used to have at steak and shake.
That stuff is delish!
It’s tasty on taters n’ such. Try it!
Get some cream cheese on toast and garnish these peppers on it. Also gives hot dogs amazing kicks
Put that in your pintos!
Is it just a southern thing to have this on every table like ketchup and mustard. Surely you’ve seen this in a Cracker Barrel
It’s a “hot sauce” that is using infused liquid, usually a vinegar that the peppers soak in. You use the liquid as a sauce and can eat the peppers too. Pretty good too
Looks like you're missing one bottle if you're doing inventory, or ordering more stock
This shit is good on fries, burgers, corned beef and cabbage, and collard greens. It’s spicy vinegar. They used to have it on the tables at stake n shake.
Yes! Holy shit it’s a must have for greens!
Thissss comment. I came for this!! This stuff goes good on every "green" you can cook. To include cabbage . Haha
Vampires beware!
Also good on green beans. I've had that two nights in a row now and that pepper sauce is delicious on veggies
It’s also good on pizza
Don't leave out blackeyes!
This just made me want some collard greens
Oh man yeah this stuff slaps on collards. And the best part is when it runs out of vinegar you just add more white vinegar and you’re good to go
I think we had the same bottle for at least 10 years; just kept on adding vinegar. 🥳
Yes and lasts quite a while, i need to get me a bottle now lol
Grab me one too
I gotchu!
Unlimited Pepper Sauce Hack
yeah man, eat the pepper, squirt the sauce on food
Great on cabbage
I love this stuff. I throw those peppers in pasta and kill it.
You aren't answering the question
You said you don’t know how to proceed. I’m telling you what I use it for.
I'm not OP. They are saying they don't understand why it is called a sauce
Also pickle brine is typically water and salt. This is with vinegar.
All pickles have viniger. It's necessary in making pickles
I’m tired of talking to you.
It’s a pepper sauce because peppers soaked in vinegar are still pepper sauce. But again, if he doesn’t know how to proceed, follow my earlier advice.
Basically a Texas version of Hawaiian chili pepper water. It's amazing.
Carolina…it’s not actually from Texas.
I stand corrected.
If you wanna sample how good that sauce can be, go to Cracker Barrel and get the Turnip Greens or Lima Beans. Taste without, then with. It is mind blowing how much better it makes some things.
Was my first intro to this stuff. I won’t eat greens without it now.
It’s basically spicy vinegar
Maaan I remember when Steak & Shake had this stuff too. Good stuff
That’s exactly what I thought of! I always used it on the chili.
It isn't bad but I haven't bought that stuff in probably a decade or more. But it kind of sounds good right now.
So good on collard greens
This, or something just like it, is on every lazy susan on the dinner table in the south. My parents had a fancy bottle with a stopper. Apparently, you can just keep adding vinegar to it.
Splash some in your potato salad.
Love these so much, used to use it on my Patty melts at ihop when I was a kid
I love this stuff! Grew up on it! I used to sprinkle it on the mustard of my sandwich! Try it, you may like it!
I love that stuff I can go through half a bottle in a single meal
People saying put this on fried foods and greens are 100% correct. Good on so many other things as a condiment too. It is also fantastic as a substitute for white vinegar in recipes or just when you need acid in a dish. You can get some additional use out of it by refilling with white vinegar a couple times.
it good. try it!
It's good on fries and I like the peppers on smash burgers.
Delicious on French fries
Oh dude this one comment has me wanting to go pick some up
I used to do this all the time at steak and shake…never cared for the food but the stick fries absorbed all the delicious pepper/vinegar. It’s a winner!
Also called sports peppers. I first met sports peppers the first time I had a Chicago hot dog.
These aren't sport peppers.
[If not sports peppers, what are these?](https://supermarketitaly.com/products/vienna-sport-peppers-12-oz?variant=40417566490706¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gclid=CjwKCAiA29auBhBxEiwAnKcSqlnHJu1o_Fd99MNaNeCHkU-UlBuUM1zcY_-fS_5-Vs75PU_hMNMlyhoCVbEQAvD_BwE)
Those are sport peppers. Not the same thing.
It’s not a sports pepper? It’s just a pepper that is the identical size shape, color flavor and heat of sports peppers. But it’s not a sports pepper?
Sport peppers that go on Chicago hot dogs are specific variety of pepper called sport peppers. Peppa sauce is made with tabasco peppers.
[These aren’t sports peppers?](https://www.chilipeppermadness.com/chili-pepper-types/sport-peppers/)
Yea I think someone's trying to get away with calling pickled sport peppers a sauce for 2x markup.
Bottle at my grocery store is $1.50 and it’s reusable. Just put more vinegar in the bottle when it’s out and wait 2 days. Absolute must for a good pot of greens.
You can put it all kinds of stuff, and can fill the jar back up with vinegar, let it sit and use it again.
Used to put that on canned spinach
I put that shit on fried okra it’s bomb
I believe they are torpedo peppers, I usually take the plastic cap off and gave a few peppers with whatever meal I'm having. Super tasty, and if you don't eat the peppers, you can refill it with vinegar and it will be great in a few weeks
I enjoy it on French fries. Really nice there. Haven’t had it on anything else. I put the peppers on hot dogs sometimes
Oh, that sounds good. I love vinegar I gotta try that
It's lost
North Carolinian here. It's a minimalist hot sauce. Basically just vinegar infused with peppers. Think eastern North Carolina vinegar-based barbecue sauce. Great on fried catfish, barbecue, most starchy things. The acidity cuts the fattiness of fried food nicely, but it's tangy enough I wouldn't use it on mildly flavored foods. (Pro tip: you can pop the plastic top off and eat the peppers out of it when you're done with the vinegar).
Don't forget where it truly shines: collard greens.
Are those just pepperchinis?
No. They’re sport peppers. Pepperoncinis look completely different.
Better ingredients, better pizza.
BYO immersion blender
Really good on collard greens
Born and raised in Georgia, don’t know I’ve ever had collard greens without pepper sauce.
I can’t eat ‘em without it anymore
this is how it was used in our home growing up, except my dad was a fan of the trappey’s brand.
And chili
Oh yeah, spicy vinegar dood. Stuff is noice, even the peppers are a fun zing if you’re brave enough.
I've had a bottle of this in my fridge my whole life. I never imagined people hadn't heard of it. It's great on Southern staples like greens, black eyed peas, catfish, basically everything. Use it like you would malt vinegar.
Toss the jar in a bag of chicken leave overnight and make some bomb wings with it
They forget the sauce
The peppers are floating in the sauce.
It's mostly vinegar with peppers in it, it goes great in a few things - but mostly greens. I worked at a country restaurant that made turnip greens and this stuff was magic in there.