Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Dried hot red peppers - seenote

  2. 1/2 cup 118ml Whiskey

  3. 1 cup 237ml Vegetable oil

  4. 1 cup 237ml Olive oil

Instructions Jump to Ingredients ↑

  1. * Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese grocery.

  2. Fill a 1-quart glass canning jar one-third full of tiny hot dried red peppers. Add the whiskey then fill the jar with a mixture of one-half olive oil and one-half vegetable oil. Cap the jar and let sit 1 month. Shake now and then during the curing process.

  3. You can add more oil as you use up the sauce. Store, covered, at room temperature.


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