Here in the South this is a staple on just about every table and it's so easy to make. A little bit of this spicy sauce goes a long way. Use it in place of your favorite hot sauce on dishes such as sauteed greens.
REMEMBER: WEAR RUBBER GLOVES WHEN FILLING THE JARS WITH PEPPERS TO PREVENT JUICES IN GETTING ON SKIN
1 cup red and green Thai Chile peppers stemmed
1 cup cider vinegar
1 tsp. salt
1 tsp. sugar
Fill 1 (14 oz) glass jar with red and green Thai Chile Peppers, filling to about 1 inch from top of jar. Bring vinegar, salt and sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes). Remove from heat, and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in the refrigerator up to 6 months.
Kitchen note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicer it becomes.