Cha-cha, or Tabletop pepper sauce from Sunday Best: Cooking Up the Weekend Spirit Every Day (page 88) by Adrienne Cheatham

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cornbread toad-in-the-hold with crab and andouille; Green tomato shakshuka; Spicy-sweet-crispy candied chicken wings; Braised turkey necks; Pilsen red beans and rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires macerating the cha-cha for 1-2 days before using.

  • EmilyR on April 13, 2022

    I have no idea what kind of peppers I ended up using, because they contained an array that were marked "Jamaican hot" - they might have been Scotch bonnet. Considering she recommends Tabasco peppers and the like (which are a friendlier 30,000-50,000 on the Scoville index as opposed to mine which are probably somewhere around 150,000-200,000), I am guessing this pepper sauce is going to last a mighty long while and won't be for the faint of heart. EDIT : Now that it's marinated and I've used it on pizza, I can attest that it's quite good.

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