From Toni Tipton-Martin's kitchen · Independent / cookbook & culinary history, Baltimore
shake · hot sauce
NATIONAL AWARD WINNERHot Pepper Sauce
From an award-winning kitchen
Ratio
CIDER VIN 240
Ingredients
- CHILE120 g
- CIDER VIN240 ml
- SALT6 g
- GARLIC10 g
- SUGAR4 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN.
- Add finishing notes: CHILE, SALT, GARLIC, SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Culinary historian and James Beard Cookbook Award winner for Jubilee: Recipes from Two Centuries of African American Cooking. Documents African-American foodways; independent author and editor.
Originally published as Hot Pepper Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Toni Tipton-Martin Jubilee pepper sauce tradition (published as “Hot Pepper Sauce”). Full citation lives in Provenance.