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Sherry Pepper Sauce

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.

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Additional Time:

(+1 month maturing)

Serves:

6

Rating:

Tags : Chilli RecipesSauce RecipesBermuda Recipes

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.

Ingredients:

40 fresh piquin chillies
6 fresh tepin chillies
500ml dry sherry (about)

Method:

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).

Use as you would any hot sauce