Hot sauce

Display Table, Food, Food Stall

There is nothing like a dash of hot sauce to liven up even the blandest of all dishes. In fact, true to the genre of sauces all over the world, the hot sauce is not simply 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 pertains to some hot and spicy sauce made from chilly peppers or cold extracts and vinegar. Therefore, you may have sauces made from any type of cold pepper (i.e., the fruits of plants hailing from the Capsicum family) like red peppers, habanera or tabasco.
How hot your hot sauce is going to be is determined by the sort of pepper being used. Thus, you have the bell pepper using a barely-there flavor at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end. Interestingly, it’s a substance called capsaicin, which imparts the characteristic heat to the pepper.
The hot sauce is a favorite constituent in many Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment. It is also used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and hot elements and also the most popular combination comprises tomato flavorings, vinegar and sugar.
Barbecue sauces come in myriad forms, with each region boasting of the native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the tomato and vinegar based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, Lake Mary Rat Removal, mustard and vinegar mixture hailing from South Carolina.
For several of the fire they spew, hot pepper sauces are easy 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 prepared.
A word of warning Some peppers are nothing short of live ammunition and are known to cause skin irritation and are especially nasty when they enter the eyes.
There’s more to some 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 nutrient value to the dishes that they grace.
The hot sauce retains its own in whatever dish it appears. As the saying goes, like it or loathe it, you simply can’t ignore it.

Leave a Reply
