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