I’m a hot pepper sauce connoisseur.
Whenever I travel, particularly to the Caribbean, Mexico, or South America I make sure to sample and purchase the local hot or pepper sauce. Both Hot Sauce and Pepper Sauce are hot to some degree depending on recipe, but I make the distinction between the two based on preparation or process. Hot Sauce generally involves pureeing or crushing of the peppers used where as with pepper sauce whole or sliced peppers are preserved in a vinegar base. I love them both and have many varieties in my refrigerator and pantry, both commercially bought and homemade.
This post is for a homemade pepper sauce that I recently made.The genesis of it goes back to those homemde condiments my grandparents kept in our house. Not unlike many African-American households you will find repurposed used pickle jars filled with a mix of chile peppers, carrots, garlic, swimming in a combination of vinegar, water, pickle juice, etc. These pepper sauce mixtures would be used on green vegetables and soul food staples like chittlins’, neckbones, or pigs feet. Now I’m not sure how much my generation has preserved this practice. I know in my house, it’s frowned upon by some individuals for being too “country”, “hood”, etc.; I will mention no names.
In response to these household critics/haters I developed a more refine and elevated pepper sauce. Translation I used a fancy sleak tequila bottle for better presentation in place of the fat and squatty Vlasic Kosher Pickle Bottle. I didn’t stop with the bottle though; The recipe calls for Reposada Tequila as a key ingredient in the pepper sauce. Feel free to use your choice of tequila, however I would encourage you to not choose a cheap brand or one that is bitter. The smoother the tequila the better. Similarly, use your chile of choice, but I used the skinny Thai chiles. I chose the thin ones for a couple of reasons. One they can easily fit whole in the bottle. This was important for presentation as whole peppers vs. cut present better, but also I wanted a mild pepper sauce. Sliced peppers or even those with slits exposes the seeds to the brine which nets a hotter sauce. If you want to dial the heat up, then definitely add a slit in the side of your peppers before bottling.
I was really ecstatic about my work. My wife observed me admiring this sexy boozy pepper sauce and remarked that I had the look of an “emotionally cheater”. Of course I missed full comprehension of her chiding as I fantasized about future use of my new love.
Great beats, better eats. Enjoy!