PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Sablehouse Peppa

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

Kwame Onwuachi's Sablehouse Peppa, from the published recipe.

Ratio

Ratio by volume: White Wine Vinegar 420 ml, Water 300 ml
White Wine Vinegar 420 mlWater 300 ml

Ingredients

  • White Wine Vinegar1 3/4 cups pickling vinegar (420 ml)
  • Water1 1/4 cups pickling water (300 ml)
  • Sugar1/4 cup (50 g)
  • Salt3 Tbsp + 1 tsp kosher (55 g)
  • Coriander1 Tbsp + 1 tsp seeds (10 g)
  • Habanero2 tsp chopped (in pickling) (6 g)
  • Thyme12 (4-inch) sprigs (8 g)
  • Ginger2 (2–3-inch) unpeeled slices (40 g)
  • Scotch Bonnet25 red (~12 oz / 1 1/2 cups chopped) (340 g)
  • Garlic1/3 cup + 2 Tbsp peeled (70 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sablehouse Peppa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Originally published as Peppa Sauce.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Kwame Onwuachi My America (Food & Wine) (published as “Peppa Sauce”). Full citation lives in Provenance.