Sherry Pepper Sauce

Sherry Pepper Sauce

A tangy, slow-simmered hot sauce built on sherry vinegar and fiery peppers.

Total 40 min Makes 16 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Caribbean-style condiment blends fresh chile peppers with sherry vinegar and aromatics for a bright, sharp heat that mellows slightly as it simmers. Drizzle it over soups, seafood, or rice, or use it as a table sauce for stewed meats. It keeps well refrigerated, so a batch lasts for weeks of use.

Ingredients

  • 8 fresh red or green cherry peppers (or Scotch bonnet peppers), stemmed
  • 2 cups sherry vinegar
  • 1 small onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. Rinse the peppers and slice them in half lengthwise, leaving seeds and ribs intact for heat.

  2. Combine the peppers, sherry vinegar, onion, garlic, salt, sugar, peppercorns, and bay leaf in a 6-quart saucepan.

  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered until the peppers and onion soften.

  4. Remove from heat and let cool to room temperature.

  5. Discard the bay leaf, then transfer the mixture to a blender and pulse until finely chopped but not fully smooth, leaving some texture.

  6. Pour the sauce into a clean 16-ounce bottle or jar, seal, and refrigerate for at least 24 hours before using to let the flavors meld.

Rate this recipe

★ 4.5 (1)

Sherry Pepper Sauce

This Caribbean-style condiment blends fresh chile peppers with sherry vinegar and aromatics for a bright, sharp heat that mellows slightly as it simmers. Drizzle it over soups, seafood, or rice, or use it as a table sauce for stewed meats. It keeps well refrigerated, so a batch lasts for weeks of use.

40 min 16 oz 8 cal

Ingredients

  • 8 fresh red or green cherry peppers (or Scotch bonnet peppers), stemmed
  • 2 cups sherry vinegar
  • 1 small onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. 1

    Rinse the peppers and slice them in half lengthwise, leaving seeds and ribs intact for heat.

  2. 2

    Combine the peppers, sherry vinegar, onion, garlic, salt, sugar, peppercorns, and bay leaf in a 6-quart saucepan.

  3. 3

    Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered until the peppers and onion soften.

  4. 4

    Remove from heat and let cool to room temperature.

  5. 5

    Discard the bay leaf, then transfer the mixture to a blender and pulse until finely chopped but not fully smooth, leaving some texture.

  6. 6

    Pour the sauce into a clean 16-ounce bottle or jar, seal, and refrigerate for at least 24 hours before using to let the flavors meld.