Fermented pepper sauce, Cha-cha's cousin from Sunday Best: Cooking Up the Weekend Spirit Every Day (page 92) by Adrienne Cheatham

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

Accompaniments: Kick the can salmon croquettes; Cornbread toad-in-the-hold with crab and andouille; Spicy-sweet-crispy candied chicken wings; Best-ever hush puppies; Crunchy hoppin' John bhel puri; Slow-roasted pork shoulder (Pernil); Crustless kitchen-sink quiche

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 fermenting for 1-2 weeks.

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