In Wilmington, North Carolina, toward the end of the summer, Seabird’s local farmers bring in tons of peppers of many varieties. Dean Neff and his culinary crew use this surplus of peppers to make their sambal sauce, which is used to ramp up the flavor of caesar dressing, harissa, and, of course, their cocktail sauce. They pulverize these peppers with the seeds and allow to mellow in the refrigerator for at least a week to extract the flavors.

Read more about Dean Neaff’s sea foraging venture with Ana Shellem and seaside bounty here.

recipe heading-plus-icon


About 1½ quarts

  • 3 pounds mixed pepper mash (from Prickly Pear Hot Sauce)
  • 5 tablespoons minced fresh garlic
  • 5 tablespoons grated fresh ginger
  • 2 tablespoons fish sauce
  • 5 tablespoons pulverized and minced lemongrass
  • 4 tablespoons fresh lime juice
  • 5 tablespoons benne seed oil or good olive oil
  1. In a glass or stainless steel bowl, fold all ingredients together until chunky and well-combined.
  • Recipe By
    Dean Neff of Seabird in Wilmington, North Carolina
Featured Articles

related recipes


Bourbon Chipotle Sorghum Hot Sauce

It may seem ingredient-heavy, but this hot sauce's flavor is far from simple and [...]


Habanero Peach Hot Sauce

This habanero and peach recipe is well-spiced and fruity hot sauce for tacos, cocktails, [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue