Gagi's S'Umami Hot Pepper Vinegar Sauce

Gagi's S'Umami™ Hot Pepper Vinegar Sauce

This condiment is a staple in Bernadette's family. In sharing the secret recipe with you, Bernadette welcomes you into her family. This is the sauce that Bernadette adds to stocks, stews, soups, vegetables, or any dish that needs a little bringing together of flavors. Vinegar's acidity will always do that, but this vinegar brings a little Southern umami (S'Umami™) to the dish. This mix can be made more or less spicy depending on how many peppers you use and how hot a pepper you choose. We suggest washing your peppers thoroughly before using them to make sure no dirt remains. As always, we recommend using nitrile gloves to handle volatile ingredients like hot peppers.

What you need for this dish:  

• 2 jalapeno peppers
• 2 habanero peppers
• 2 serrano peppers
• 4 cherry bomb peppers
• 8 cloves of garlic, peeled
• 1 375 mL bottle of your choice to fill (Bernadette likes to recycle her Patron tequila bottles for this purpose)
• Rice wine vinegar (at least 1 quart)

Here is how you make it:

• After washing your peppers, dice them into slices small enough to fit into your bottle's opening. Leave the seeds and ribs in place to keep the heat in the peppers!

• Put the sliced peppers into your bottle.
• Then add the peeled garlic to the bottle as well.
• Finally, fill with enough rice wine vinegar to cover the peppers fully.
• Give the mix a good shake to stir the contents.
• This sauce should be refrigerated for at least a week to give full flavor and heat to the mix.
• When pouring, be careful to keep the seeds in the bottle unless you want a surprise kick in your dish!