The green chillies we use in this sauce have nothing to do with the green chillies you use in curries. No, that green pepper is exactly the same berry as the black pepper in your grinder.
Before black pepper turns black, it is a green and therefore yet unripe berry, which is officially called piper nigrum. After fermenting underneath the tropical sun, it gets the well-known black colour you know from the pepper grinder. The white variety is the fully ripe and dried variety.
In order to preserve the green pepper, it is pickled in a brine and that is what you find in those well-known small jars. It gives an exciting and savoury taste to your sauces without adding too much spiciness.
Try this sauce and you will be convinced.
Recipes with pepper sauce
Creamy pepper sauce
- 2 shallots
- 2 tbsp pickled green peppers
- 5 dl red wine
- 25 cl whipped cream
- 1 tbsp parsley finely chopped
- spoon cornstarch if desired
- splash olive oil
- black pepper freshly grounded
- Clean the shallots and finely chop them.
- Drain the peppers, but keep the drained liquid.
- Caramelise the shallot in a saucepan with a dash of olive oil until translucent.
- Add the peppercorns and fry for a few minutes.
- Deglaze with the red wine and let it reduce until there is only about 15 cl of liquid left, i.e. it has been reduced by ⅔.
- Deglaze with the cream, bring back to a boil and reduce by half.
- Add the preserved drained liquid and reduce slightly. Season the sauce with salt and pepper if desired. Just before serving, add the chopped parsley.
- If you want the sauce to be a bit thicker, thicken it slightly with cornflour.