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CATERER'S/EXTREME FAN BUCKET 800g of Tasmania's Best Pepper Sauce.


One bucket makes approx. 7L of Pepperce Sauce



  1. Mix 80g dry Pepperce Sauce mix with 450ml cold water and 165ml red wine in a saucepan.
  2. Bring to a soft boil, then simmer. Leave to stand for 10 minutes on low heat to thicken.
  3. Add 1/4 cup of cream prior to serving. Serves 4-6 generously.  


Once cooked, Pepperce will last for approx. 3-4 days in the fridge when made with fresh cream. Can freeze cooked sauce for approx. 4 weeks. 



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