A simple pepper and vinegar sauce recipe is southern pepper sauce calling for white wine vinegar, black peppercorns, garlic and peppers. While bringing white wine vinegar to a simmer, add 1 handful of peppers, 1 tablespoon of whole black peppercorns and 4 smashed garlic cloves to a glass bottle, then pour into the hot vinegar. Store the sauce in a dry place.
Make hot pepper vinegar by placing 12 ounces, 6 of which are halved, jalapeno or serrano chile peppers in a glass jar along with 2 halved garlic cloves. Heat 1 1/2 cups of white wine vinegar at medium-high heat, and stir in 2 teaspoons of sugar and 1/2 teaspoon of salt. Once the sugar dissolves, pour it into the glass jar with the peppers. Cool the covered liquid until it reaches room temperature, then store it in the refrigerator.
Another recipe calls for apple cider vinegar and either banana, jalapeno, cayenne or Mexican green chile peppers. For a mild sauce, use green, yellow or red bell peppers. First, bring 4 cups of apple cider or distilled white vinegar to a boil, then stir in a pinch of salt before removing the vinegar from heat. Add 4 to 8 garlic cloves and the peppers of choice into sterilized jars, fill them to within 1/2-inch of the brim with the vinegar mixture.