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Mike Lata’s Fresh Hot Sauce

The chef serves this homemade hot sauce atop his smoked oysters with crème fraîche and saltines.

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1 lb. cayenne or jalapeño peppers, chopped

2 Tbs. kosher salt

1/2 cup white wine vinegar


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.

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