Nose Dive Hot Sauce

By: Hannah Lee Leidy
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Photo by Jonathan Boncek

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2 cups

  • 4 jalapeño peppers
  • 25 Thai chiles
  • ¼ red onion
  • 3 garlic cloves
  • 2 tablespoons Sambal
  • 1 tablespoon salt
  • 4 limes, juiced
  • 1 quart white distilled vinegar
  • 1 quart tomato strips
  • Salt and pepper to taste
  1. Pulse first 6 ingredients in the food processor or blender (chef recommends the Robot Coupe) until thoroughly chopped.
  2. Mix well with the next 3 ingredients and simmer on low until thickened.
  3. Purée in blender (chef recommends Vitamix) until very smooth. 4. Add salt and pepper to taste and serve over Scotch eggs or dish of your choice.
  • from Chef Joey Pearson, Nose Dive Greenville, South Carolina

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