Recipes · Sauces · Seafood
Mike Lata’s Fresh Hot Sauce
From the featureStraight from the Sea
- Chef / source
- Marion Sullivan
- Issue
- January 2015
Ingredients
1 lb. cayenne or jalapeño peppers, chopped
2 Tbs. kosher salt
1/2 cup white wine vinegar
Method
Working in batches if necessary, place all of the ingredients in a blender and puree. Strain through a fine mesh sieve. Place in a clean jar with a lid, and refrigerate for up to two weeks.
The chef serves this homemade hot sauce atop his smoked oysters with crème fraîche and saltines.
