This hot sauce from chef Nate Cayer of Sorry Charlie’s Oyster Bar and Cocktails in Savannah, Georgia, is the perfect way to amp up seafood dishes with a dash of summer in a bottle.
recipe 
yields
Makes about 1 pint
8-10 pieces okra, stemmed
9-10 serranos, stemmed
2 jalapeños, stemmed
¼ onion, peeled
4-5 garlic cloves
1 cup rice wine vinegar
½ cup fresh lime juice, plus more to taste
½ cup lightly packed cilantro leaves
⅓ cup lightly packed flat-leaf parsley leaves
1 teaspoon celery seed
1½ teaspoons salt
¾ teaspoon sugar
ingredients
steps
- On a grill over high heat, char okra, peppers, onion, and garlic until blistered and softened. (Alternatively, use a cast-iron pan on the stove over high heat.) Let cool.
- Combine vegetables and remaining ingredients in a blender. Blend on high until completely smooth. Taste and adjust with additional lime juice for acidity or salt for balance.
- Strain through a fine-mesh sieve or chinois for a smooth texture. Refrigerate in a covered container for 24 hours before use for best flavor. Keep refrigerated for up to 1 week.
Date Published: 05.13.26
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Recipe by Nate Cayer
Sorry Charlie's Oyster Bar and Cocktails -
Contributing City
Savannah
