The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Nose Dive Hot Sauce


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.
Print Recipe