Vierge-Pepper Sauce

Name: Vierge-Pepper Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: French Classic
Ingredients: 60 ml (¼ cup) red pepper small dice Red Pepper; 60 ml (¼ cup) green pepper small dice Green Pepper; 15 ml (1 tbsp) minced French shallots Shallot; 15 ml (1 tbsp) chopped green olives Green Olive; 15 ml (1 tbsp) snipped chives Chives; 30 ml (2 tbsp) wine vinegar Red Wine Vinegar; 180 ml (¾ cup) EVOO Olive Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

A table salsa for tacos, chips, and grilled meats.

Ratio

Red Pepper 60 mlGreen Pepper 60 mlShallot 15 mlGreen Olive 15 mlChives 15 mlRed Wine Vinegar 30 ml

Ingredients

Red Pepper60 ml (¼ cup) red pepper small dice
Green Pepper60 ml (¼ cup) green pepper small dice
Shallot15 ml (1 tbsp) minced French shallots
Green Olive15 ml (1 tbsp) chopped green olives
Chives15 ml (1 tbsp) snipped chives
Red Wine Vinegar30 ml (2 tbsp) wine vinegar
Olive Oil180 ml (¾ cup) EVOO
Saltsalt (2 g)
Pepperpepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Red Pepper, Green Pepper, Shallot, Green Olive, Chives, Red Wine Vinegar, Olive Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

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1 kitchen · 1 star

Vierge-Pepper Sauce★ STARRED KITCHENOn the jar: VIERGE
Salsa Pico de Gallo★ STARRED KITCHENOn the jar: SALSA
Salsa Tomato Tropical★ STARRED KITCHENOn the jar: SALSA
Garlic Herb Yogurt Sauce★ STARRED KITCHENOn the jar: GARLIC HERB

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Sauce Vierge aux Poivrons.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jérôme Ferrer / Radio-Canada Mordu (published as “Sauce Vierge aux Poivrons”). Full citation lives in Provenance.

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