When you sit down to the table in the south, most all of them will have a jar or bottle of pepper sauce sitting next to the salt and pepper.  I grew up enjoying it on both fresh and dry peas, limas, pintos, and navy beans.  Here's how it's made:

• Bring to rolling boil enough vinegar to completely cover peppers. Add 1 tsp. salt and sugar.
• Wash and scald jar or bottle to be used
• Wash and rinse the peppers, cut off long stems
• Pack peppers tight in container
• Pour boiling vinegar over peppers
• Seal container with lid only
• Store on pantry shelf before opening; store in fridge after opening.

So, for suppah tonight, why not cook a mess of turnips and greens, and a skillet of crispy, hot cornbread.  Pour the pepper sauce to the greens, and enjoy!!

Bon appe'tite!

maw