I must admit I had no idea. I really like the flavor of them. It seems like in such a small amount pink peppercorns are probably harmless but I’ll definitely keep your warning in mind. Is there a particular study that you can point me to?

Thanks for the info.

“While we’re on the subject of pepper, you should know that pink peppercorns are not true pepper. They’re the dried berries of the Brazilian pepper tree (Schinus terebinthfolius) and have become popular despite questions about their safety. Pink peppercorns can cause symptoms resembling those of poison ivy/oak, as well as headaches, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, upset stomach, diarrhea and hemorrhoids. I avoid them.”

http://www.drweil.com/drw/u/id/QAA400102

I don’t have a recipe for that hot sauce but I’ve been making various hot sauces for years and follow the same general bones — some kind of emulsifier (mustard powder, olive oil), the heat of course, the acid (lime, vinegar, other citrus), tomatoes, onions and other aromatics all pureed.

It keeps for a long time with all the acid and salt and sugar but I refrigerate it. I did can some jalapeno kiwi hot sauce once and it was good but I prefer the fresh flavor and eating it as we go. We eat a lot of hot sauce though so it’s practical to make fridge space for it.

This one had a lot of ginger in it and I’ve been really into it for that reason.

I’m intrigued by your hot sauce: how long does it keep? Do you follow a recipe or just wing it? I bet it’s great!