Charred Pepper Sauce
One jar. A week of flavor.
Make one jar
- 3–4 red bell peppers
- 1–2 jalapeños
- 1 garlic clove, unpeeled
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- Flaky salt
Set a dry cast-iron pan over high heat until smoking. Add the peppers and jalapeños whole, and the garlic clove. Leave them alone — dark spots are the point. Turn occasionally until charred on most sides, about 12–15 minutes. Transfer peppers and jalapeños to a bowl, cover tight, and leave to steam for 15 minutes. Peel off skins and discard seeds. Squeeze the garlic from its skin. Blend everything with olive oil, sherry vinegar, and salt — leave a little texture rather than making it perfectly smooth. Taste and adjust.
Keeps in the refrigerator for up to a week. The flavor deepens overnight.
Use it this week
A generous spoonful on top. Let it pool slightly rather than mixing it in.
Spoon it next to the chicken rather than over it. Let the diner decide how much.
Add a spoonful to scrambled eggs in the last 30 seconds. Or spoon it over fried eggs.
Stir in a little olive oil or pasta water. Toss with warm pasta off the heat.
Spoon over beans and give them a few minutes. They absorb it slowly.