Featured in the “ferment” section of San Antonio chef Steve McHugh’s cookbook Cured, McHugh guides step by step to create these crispy saltines, the perfect pedestal for all charcuterie savors.
recipe 
yields
Serves 6
1 sleeve saltines (about 3 dozen, or 4 ounces)
1 tablespoon butter
2 tablespoons hot sauce
ingredients
steps
Pro tip: Join our Cookbook Club to gain exclusive access to McHugh’s fermented hot sauce and pickle recipes, along with an in-depth Q&A with the chef.
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Arrange saltines on prepared pan so they do not touch.
- In a small saucepan over medium-low heat, combine butter and hot sauce until butter is melted.
- Use a pastry brush to brush saltines on their salty side with hot sauce mixture. Bake until fragrant and toasted, about 5 minutes. Let cool completely.
Date Published: 07.22.25
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- Recipe by Steve McHugh
