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.
About 1½ quarts
- In a glass or stainless steel bowl, fold all ingredients together until chunky and well-combined.