A creamy pepper sauce recipe that’s great for Cornmeal Fritters and other deep-fried food. An appetizer dip with a delicious combination of Japanese peppers and ripe papaya.
Aside from Japanese peppers, you can also you scotch bonnets, habanero peppers, and ghost peppers in this recipe — it depends on how hot you want the pepper sauce. Another way of creating a delicious and flavorful pepper sauce is to let it ferment for a couple of days before processing it.
A proper canning/jarring process is needed so that you can store this hot sauce for a longer period. Make sure it is stored in the fridge and tightly sealed.
An easy substitute for buttermilk is to add a tablespoon of vinegar to a cup of milk. Then stir the mixture and let it stand at room temperature for 5 minutes; let the magic begin. Another option is to add a tablespoon of lemon juice.
You can make buttermilk the traditional way, by making a delicious homemade butter. The by-product of creating butter is buttermilk. It is made by processing the heavy cream until milk solids and water separates.
Make sure to open a bottle of chilled sparkling wine to pair with this creamy pepper sauce recipe to counterbalance the spiciness. Check these food and wine pairing suggestions:
- Cremant d’Alsace
Gloria Ferrer Brut Rosé U.V.
It has brilliant salmon pink color with an effusive pinpoint mousse the rosé exudes aromas of fresh ripe strawberries rose petals and citrus blossoms along with white peach and bread dough nuances.
Coeur Clémentine La Pétillante Brut Rosé U.V.
Delicate and layered aromas of fresh berries and spring flowers.
J Vineyards Brut N.V.
Features fresh floral aromas mixed with soft notes of ripe pear baked apples and Meyer lemon. Beautifully concentrated fruit and five years of aging contribute to the depth of the mouth feel and its creamy mousse. Flavors of nectarine lime rind lemon and a kiss of minerality dominate the palate leading to a clean finish. The balanced acidity keeps it fresh while allowing a well-integrated structure to shine through.