Simple Pepper Sauce
1 cup vinegar
1/2 to 1 teaspoon olive oil (for spicier sauce), optional
About 30 small peppers (tabasco, jalapeno or cayenne, or a mixture)
1 glass pint jar with lid and ring
Sterilize jar. Boil vinegar and optional olive oil. Fill jar with peppers and pour hot vinegar over, leaving about 1 inch of head space. Release air bubbles by tilting jar back and forth slightly. Wipe jar rim with a damp paper towel, and place lid and ring on jar. Allow to cool at room temperature until jar seals. If planning to use pepper sauce within a few weeks, it can be made in any jar and does not need to be sealed. Store in refrigerator.