Red (and yellow) Hot Pepper Sauce

Did you know that red hot pepper can help in the fight against cancer? We didn’t either but a lot of new research in this area has some convincing results.

According to LiveStrong.COM, 2015,

“The key healthy ingredient in hot peppers is capsaicin, which is the element that gives peppers their heat. The Journal of Cancer Research reports that capsaicin has been shown to suppress the growth of prostate cancer cells. The antioxidant nature of capsaicin can combat cell destruction caused by free radicals, according to the American Cancer Society. Hot peppers such as jalapenos are extremely low in calories and provide a source of vitamins A, C and K.”

Another article we found talks about hot pepper as a natural way to help your heart. According to EverydayHealth.COM, 2015

“On the heart-health front, previous studies have suggested chilies can help reduce blood pressure, cholesterol, and the formation of blood clots. Recent research adds even more evidence to their positive effects.

“Researchers from the Chinese University of Hong Kong found capsaicin lowers blood cholesterol levels and blocks a gene that makes arteries contract, which can lead to dangerous blockages of blood flow. Such blockages can cause heart attacks (when blood can’t reach the heart) or strokes (when blood can’t reach the brain).”

Enough with the benefits, some of us like hot pepper because we like how is tastes and how it “buns”!

Easy Pepper Sauce Recipe


  • 1 cup vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil, optional for extra hot pepper sauce
  • about 30 small peppers


  1. Clean jar, lid, and band and rinse well. Keep warm.
  2. Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
  3. Cook over medium heat until it begins to boil.
  4. Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
  5. Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as pepper press against opposite side of the jar.
  6. Wipe jar rim to clean. Place lid on top of jar and tighten ring.
  7. Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
  8. Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
  9. Store in dark, cool cabinet or pantry for up to a year.

Recipe source: