5 Ingredients or Fewer

Nigerian Gin Pepper Sauce

November  2, 2013
Author Notes

A legacy from seafaring British Navymen who tossed hot red peppers into bottles of Sherry, Rum and Gin to create a sauce that masked 'food-gone-off' on long voyages.

Think of it as the Nigerian hot sauce. Like Sriracha of Thailand. And the Sherry Pepper Sauce of Bermuda.

This creates a hot sauce with kick and bite! Great in chowders (cf. with Bermuda Sherry Pepper Sauce), on burgers, over stews and peanut sauces. Anywhere were a great tasting hot sauce is required. —Kitchen Butterfly

  • Makes a bottle
Ingredients
  • Gin (I used Gordon's London Dry Gin)
  • Hot (red) chili peppers (bird's eyes, holland peppers, etc)
  • Optional: Whole Peppercorns, Crushed Cardamom Pods, Cinnamon stick
In This Recipe
Directions
  1. You'll need a jar or bottle. For this recipe I used a dozen chili peppers, and roughly a cup of gin. You can adjust according to the size of your receptacle.
  2. Wash and remove the stalks of the peppers.
  3. Slice half way along the length and pile into bottle. Add optional ingredients if you like.
  4. Top with gin.
  5. Stow in a dark, not dreary place. Shake once a week and leave to mature till the sauce turns red - a couple of weeks.
  6. For best results, leave to mature for 4 - 6 weeks.
  7. When ready, use as you like. Shake, shake, shake, then douse.

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!