Cayenne Hot Sauce
This three-ingredient hot sauce is built on the same idea as Tabasco: cayenne pepper steeped in sharp vinegar with salt. Malt vinegar gives it a rounder, slightly toasty acidity than plain white vinegar would. There is no cooking and no blender, just measuring and mixing. Keep a bottle on the table for eggs, beans, fried chicken or anything else that needs a hot, tangy splash.
Instructions
Measure the malt vinegar, cayenne pepper and salt into a bowl or jar.
Stir or shake until the cayenne and salt are mixed evenly through the vinegar.
Pour the sauce into a squirt bottle. The source says it keeps indefinitely at room temperature, so no refrigeration is called for.
Make it personal.
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