Ingredients:

Hot peppers  (really pretty if you use a variety of colors)

Apple Cider Vinegar

Salt

Canning jars

Sterilize your jars boiling in water for about 5-6 minutes.

Wash your peppers, trimming off any long stems and removing any damaged peppers

Pack your peppers into the jars.

Optional:  Add 2-3 garlic cloves to jar

Combine 4 cups of apple cider vinegar, 2 cups of water and 1/3 of sea salt and heat until hot.  Use these proportions but adjust to the number of jars that you are filling.

Pour over peppers in jar filling the jar.

You need to wait at least a couple of weeks for the peppers to infuse the vinegar for best flavor.

Enjoy as a dressing on your greens or other vegetables.  The peppers are good to eat too for those of you that can take the heat.

The pepper sauce can be canned in a water bath canner to keep for long term or just use as is.