12 bird peppers or substitute Thai chilies (the hot ones)
½ teaspoon dry mustard
3 tablespoon soy sauce
3 tablespoon lime juice
¼ cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Combine it all in a bottle and refrigerate for at least a week to blend flavors shaking gently once each day. Yield is 1 1/2 cup

If you grow the pepper, and they keep popping up, all over the yard, in compost piles, cracks in the back, next to your lime. Make big batches, bottle it up, give away to your friends and family.

*Don’t touch your face or eyes when making pepper sauce