Cayenne Pepper Sauce with Malt Vinegar

Introduction

You combine ¾ cup apple cider vinegar, ¼ cup cayenne pepper, and 1 tablespoon salt to make a thin, sharp hot sauce with direct heat and no cooking. It takes 5 minutes, keeps well, and works as a table sauce for eggs, beans, roasted vegetables, and fried food.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 16

Ingredients

• ¾ cup malt vinegar
• ¼ cup cayenne pepper
• 1 tbsp salt

Instructions

1. Combine all ingredients. Store indefinitely at room temperature in a squirt bottle.

Variations

• Replace the apple cider vinegar with white vinegar if you want a cleaner, sharper acidity and a slightly more aggressive finish.
• Reduce the cayenne pepper to 3 tablespoons for a looser sauce with less heat and less sediment.
• Increase the cayenne pepper to 1/3 cup for a thicker sauce that clings better to food and tastes hotter.
• Blend the combined sauce for 10 to 15 seconds instead of just stirring if you want a smoother texture and more even distribution of the pepper.
• Cut the salt to 2 teaspoons if you want the heat and vinegar to come through more directly.

Tips for Success

• Shake the bottle before each use; the cayenne pepper settles quickly in a vinegar-based sauce.
• Use a funnel when transferring the sauce to a squirt bottle so the cayenne does not catch at the opening.
• Let the sauce sit for at least a few hours before using if you want the cayenne to hydrate and the flavor to round out.
• Use a bottle or jar with a tight-fitting lid; vinegar carries aroma easily if the seal is loose.

Storage and Reheating

No reheating is needed. Shake well and use straight from the bottle.

FAQ

Can you use the sauce right away?

Yes, but it tastes more integrated after a few hours once the cayenne has had time to hydrate in the vinegar.

Why does the pepper settle to the bottom?

That is normal for this style of sauce because the cayenne does not fully dissolve. A quick shake brings it back together.

Can you use a different vinegar?

Yes. White vinegar gives a sharper sauce, while apple cider vinegar gives a slightly rounder, fruitier edge.

How hot is this?

With ¼ cup cayenne pepper, it lands in the table-sauce range but still has a clear kick. If you want it milder, reduce the cayenne by a tablespoon or two.