Purple Cayenne Louisiana

Purple Cayenne · 30k–50k SHU · the thin vinegar classic

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What you need

3 lb (1.36 kg) purple cayennes

6 Tbsp salt

white vinegar to cover

Ferment the cayennes with the salt as a mash for 1–3 weeks.
Blend with the vinegar and strain thin. Clean, hot, and pourable — the everyday shake-it-on.

Steps — tap one to keep your place

1. Ferment the cayennes with the salt as a mash for 1–3 weeks.

2. Blend with the vinegar and strain thin. Clean, hot, and pourable — the everyday shake-it-on.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.