Fresh Chile Hot Sauce

If you take your oysters spicy, this sauce is for you. It has a thinner body than other sauces in this chapter, similar to Tabasco but with a more fruity, lively flavor. Use whatever combination of hot peppers you can find, or use just one type if you prefer. The point is to allow the chiles to steep in the vinegar, which cools the searing heat just enough to make it palatable. I put this on everything from eggs to rice and beans.