Sherry Pepper Sauce is a traditional Bermudan recipe for a classic hot sauce or condiment of chillies in dry sherry. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Sherry Pepper Sauce.
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This iconic sauce has been crafted by the Outerbridge family for generations, making it an integral part of Bermuda’s gastronomic heritage. Traditionally made with piquin chiles, known for their slow-burning heat, this sauce also embraces the fiery intensity of tepin chiles, which provide a flash-in-the-pan spiciness. Both chiles contribute to the sauce’s vibrant orangey-red hue, adding visual appeal to its already enticing flavour profile.
Bring a pan of water to a boil. Add the piquin chillies, turn off the heat and allow them to sit for 2 minutes to soften.
Drain the chillies thoroughly then divide evenly between two bottles. Now add 3 tepin chillies per bottle.
Fill the bottles with dry sherry then stopper and seal tightly. Set aside to mature for at least a month (the longer the sauce sits the hotter it becomes).