Use any red hot chile pepper for this recipe! We used cherry bomb peppers, which are just about as spicy as jalapenos. These are easily confused for pimentos though since they have similar features. Pimentos don’t have any heat to them though, so don’t make that mistake if you decide to make this sauce with cherry bombs, too. Japanese sea salt was our salt of choice for this recipe because of its very salty flavor, but Kosher Salt is a good substitute as well!

We used rice vinegar in this recipe, since that is the more traditional Asian cuisine choice, but you could easily replace this with white vinegar. This recipe is great because you don’t have to cook, you can just throw all the ingredients together into a loosely closed jar and wait for them to settle. The flavor will continue to develop, and the mixture will become more homogeneous overnight. After this period of flavor enhancement, you can seal the jar more tightly and then store it in the fridge for several weeks. Your sauce can go on anything from rice to veggie burgers, or anywhere really that you enjoy a spicy kick. Some of our taste testers tried it out on wraps and thought it was perfect for those. Try it on rice or even on corn on the cob!

Makes 48 servings.