Start by juicing and zesting the fresh lemons to extract their vibrant citrus flavour. Mince the garlic cloves finely to infuse the sauce with aromatic depth.

In a saucepan over medium heat, warm the olive oil until it shimmers gently. This will serve as the flavorful base for our Hot Lemon Pepper Sauce.

Add the minced garlic to the heated olive oil and sauté until fragrant, releasing its rich aroma into the air. Stir occasionally to prevent burning.

Carefully pour the freshly squeezed lemon juice into the saucepan, along with the grated lemon zest, for an extra burst of citrus essence. Stir to combine.

Sprinkle the freshly cracked black pepper and crushed red pepper flakes into the saucepan, infusing the mixture with layers of spicy complexity. Adjust the amount of pepper to suit your desired level of heat.

Pour in the white vinegar and water, allowing the sauce to simmer gently. This will help meld the flavors together while slightly reducing the liquid for a thicker consistency.

Season the sauce with a pinch of salt and a touch of sugar to balance the acidity of the lemons and enhance the overall flavour profile. Stir until the sugar is fully dissolved.

Remove the saucepan from the heat and allow the Hot Lemon Pepper Sauce to cool to room temperature. Once cooled, transfer it to a clean glass jar or bottle for storage. Refrigerate any unused portion for future enjoyment.