Hot sauce

Bottle, Chili, Hot, Pepper, Red, Sauce

Actually, true to the genre of sauces throughout the world, the hot sauce is not only an accompaniment but also does honors as the prime ingredient in many dishes.
The term hot sauce could not have been more apt for it refers to some hot and spicy sauce made from cold peppers or chilly extracts and vinegar. Therefore, you can have sauces made from any type of chilly pepper (i.e., the fruits of crops hailing in the Capsicum family) like red peppers, habanera or tabasco.
How hot your hot sauce is going to be is determined by the type of pepper being used. Therefore, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end. Interestingly, it is a substance called capsaicin, which imparts the characteristic heat to the pepper.
The hot sauce is a popular constituent in many Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its most widespread use is, as a barbeque accompaniment. It is also used as a dipper. A hot barbecue sauce is generally a blend of sweet, sour and spicy elements and the most popular combination contains tomato flavorings, sugar and vinegar.
Barbecue sauces come in myriad forms, with each region boasting of the native BBQ sauce. So you have the fiery Texas variety with a tomato base, the tomato and vinegar established Arkansas variety tempered down by molasses, the white grape based Alabama type and the black pepper, mustard and vinegar mixture hailing from South Carolina.
For all the fire they spew, hot pepper sauces are simple to prepare.
Take a few peppers (the number wholly depends upon how hot your sauce will be) such as habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, 1 bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with all the ingredients. Lastly, crush this heady mixture in a blender. Your hot pepper sauce is ready.
A word of warning
Whilst working with pepper and pepper sauces, do remember to don the gloves. Some peppers are nothing short of live ammunition and are known to cause skin irritation and are particularly nasty when they get into the eyes.
There is more to a pepper than just the sweet taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So aside from the distinct taste, the hot sauces also impart some nutritional value to the dishes they grace.
The hot sauce retains its own in whatever dish it appears. As the saying goes, like it or loathe it, you just can’t ignore it.

Leave a comment

Your email address will not be published. Required fields are marked *