Saus di Promente Pica

Hot Pepper Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ideally for this sauce a mixture of hot peppers, green, yellow and red, is used. If this is not possible, use whatever hot peppers are available. There is a subtle difference in flavour between the pepper in its green, midway, and ripe stages, but not enough to outlaw the making of a one-colour sauce.


  • 1 tablespoon each of green, yellow, and red fresh, hot peppers, seeded and finely chopped
  • 1


Combine the peppers, onion, and garlic in a bowl. Bring the vinegar, water and salt to the boil and pour over the pepper mixture, stirring to mix well. Allow to cool then trickle the oil so that it floats on the surface of the sauce. The sauce will keep for 3 or 4 weeks if covered and refrigerated, but it is best eaten fresh as an accompaniment to any meat or fish dish.

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