I’m a hot sauce connoisseur and this tequila hot pepper sauce has the goods!
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 the 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 whereas 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 tequila hot pepper sauce that I recently made. The genesis of it goes back to those homemade 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 sleek 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 Reposado 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 expose 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 tequila hot 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 the future use of my new love.
Great beats, better eats. Enjoy this tequila hot pepper sauce on everything including these Southern Collard Greens!
- 1 5-7 thin red and green Thai chili peppers smashed or sides slit
- 1 pint tequila
- 1 tsp kosher salt
- 1 tbsp black peppercorns
- Heat peppercorns in a skillet over medium heat and cook, swirling skillet, until toasted and fragrant, about 3 minutes. Remove pan from heat; set aside.
- Pour off an inch or two of the tequila in a glass to make room for the other ingredients; add toasted peppercorns, chiles, and salt to bottle. Add pour spout and let hot sauce sit for 1 week before using.