Mexicans harvest chile pequin wild down in Senora and sell them in Mexican markets in the fall, but pequins can be hard to find across the border and impossible to find across the pond.  If you don’t have your own chile pequin bush, you can substitute cayenne, tabasco, serrano or any other fresh hot pepper, including Habaneros which is a favorite for this sauce in the Caribbean.

INGREDIENTS

  • 1/2 c. pequin chiles or other fresh peppers
  • 1/2 c. white vinegar, or we prefer sushi vinegar which is more mild

Clean a pepper shaker bottle made of glass with boiling water.  Pack with the bottle with chiles.  Heat the vinegar in a sauce pan until it steams slightly and then pour over the chiles to top the jar.   Marinate in the jar for at least a day.  It keeps refrigerated for 6 months or more.