Grady Spears' Shaker-Bottle Pepper Sauce
I have a wild pequin bush in my backyard, but for most, chile pequins are hard to find. Mexicans harvest them wild down in Sonora and sell them in Mexican markets every fall, but pequins don't cross the border much. If you don't have your own chile pequin bush, you can substitute cayenne, tabasco, serrano, or just about any other fresh hot pepper in this recipe. In the Caribbean, they make a sauce just like this with habaneros.
- Ingredients:
- 1/2 cup pequin chiles or other peppers
- 1/2 cup white vinegar
- Directions:
- Clean a previously used pepper shaker bottle with boiling water.
- (For larger peppers, such as serranos or habaneros, double the ingredients and use a pancake syrup dispenser).
- Pack the bottle with chiles.
- Heat the vinegar in a small saucepan over low heat until it steams slightly.
- Pour the vinegar over the chiles to the top of the jar.
- Allow the mixture to sit for a day before using.
- You can use the vinegar as a pepper sauce, or open the bottle to take out a few chiles.
- The bottle can be refilled with vinegar about 3 times.
- It keeps refrigerated for 6 months or more.
