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 rather than mixing it in.
Spoon it next to the drumsticks rather than over them.
It's the smoky flavor, and it's good with everything on the plate.
Stir in a little olive oil or pasta water. Toss off the heat.
A spoonful in scrambled eggs in the last 30 seconds.