Grampa's texan table condiment was a vinegar of pepperoncini peppers machinated with a little salt and scalded vinegar. Over the years the children would speak of it in hushed tones and called it "hurtchu" sauce, when they thought the grownups couldn't hear. I gradually replaced the pepperoncini with jalapeno and cayenne. I made up a bottle for my eldests next cook out. I'm thinkin' I'll draw up a label with just a row of skulls...
Coppice, may I suggest that you put flames coming out of the skulls' mouths? My daddy used to have cider vinegar with little red peppers in it, and he put it on all sorts of vegetables, including French fries. I could hardly wait to grow up and use some of Daddy's Sauce. Why, I do not know--that stuff could melt steel and burn a hole in asphalt!
I have make that for along time. It's called pepper sauce....You can keep adding vinegar to it and it will go on forever....
Yep ! Don`t know a table in Texas that doesn`t have pepper sauce. I make about 5 bottles a year, and freeze excess peppers in case I run out. Speaking of which,, have to start making mine.
