blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minCinderworks Fresh Hot
Independent adaptation of a publicly published Mike Lata recipe. Not affiliated with, sponsored by, or endorsed by Mike Lata.
Heat and acid for eggs, tacos, and bowls.
Ratio
Ingredients
- Cayenne — 1 lb cayenne or jalapeño peppers (454 g)
- Salt — 2 tbsp kosher salt (30 ml)
- White Wine Vinegar — ½ cup white wine vinegar (120 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Cinderworks Fresh Hot wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Mike Lata works in Lowcountry / Southern seafood at FIG; credentials include James Beard Best Chef: Southeast 2009 (FIG).
Originally published as Fresh Hot Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Mike Lata / Charleston Magazine (Charleston Gives Back) (published as “Fresh Hot Sauce”). Full citation lives in Provenance.