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Five must-have hot sauces. July 30, 2014

Posted by ourfriendben in homesteading, recipes, wit and wisdom.
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Silence Dogood here. It seems like hot sauce has taken over the world. Our friend Ben, Richard Saunders and I see thousands of different hot sauces every September when we attend the annual Bowers Chile Pepper Food Festival in scenic Bowers, PA, where vendors are offering all things chile*, from chile chocolates to salsas to jams and jellies to pickled hot green tomatoes to chile-raspberry soft ice cream. And yes, of course, those hot sauces with the incredibly clever names and packaging (like skull keychains hanging off the bottles), as well as artisanal, small-batch sauces whose creators box and bring them themselves.

Our friend and fellow blog contributor Richard Saunders really goes for the hot stuff, bottles with names like Endorphin Rush and Mad Dog 35 Ghost Pepper. Once he and OFB got into a hot sauce-naming contest, coming up with dozens of memorable names for hot sauces. (My favorite was OFB’s Emergency Room Special.)

But OFB and I prefer sauces that don’t numb your tongue, burn your eyes, and send you to the emergency room. We like sauces that add both flavor and moderate heat while letting the flavor of the food you’re putting the sauce on shine through. With that in mind, here are the five hot sauces I reach for again and again:

Tabasco Chipotle Pepper Sauce. From the famed McIlhenny Company of Avery Island, Louisiana comes my favorite sauce for anything that needs smoky heat. It may sound crazy that the makers of the ubiquitous Tabasco Sauce could make my favorite go-to sauce for refried beans, burritos, tacos, and other Mexican food, but to my taste, Tabasco Chipotle adds so much depth and richness that I can’t imagine making Mexican without it. Or chili, for that matter.

Frank’s RedHot Sweet Chili Sauce. This may not be the healthiest sauce (it has 70 calories per 2-tablespoon serving, as opposed to 0 calories for Tabasco Chipotle, and it has a lot of sugar, its second ingredient after water), but boy, is it good. The fire is more spicy than mouth-burning, so it’s a great addition to spaghetti sauce, pizza sauce, and other places where you’d like a little heat and the rich tomato sauce will make sure nobody says “Hey! There’s hot-sweet sauce in here!” But it’s really great with Chinese food. If you’re heating up spring rolls or egg rolls at home, forget the duck sauce: Frank’s RedHot Sweet Chili Sauce adds spiciness and sweetness, and you don’t have to squeeze out those awful packets. And you can pour out as much as you want! If your eggplant with garlic sauce or veggie lo mein or General Tso’s tofu could use a kick, add a splash or two. Make it your secret ingredient mixed with ketchup on burgers, hot dogs, fried chicken, chicken wings, sloppy joes, you name it, not to mention as a dip for French fries and sweet potato fries.

Pickapeppa Sauce. This product of Shooters Hill, Jamaica, has so much flavor that it will make you want to burst out singing your favorite Bob Marley tune every time you add a splash to soup, an omelette, a stew or casserole, the filling for stuffed peppers, a frittata, mac’n’cheese, you name it. No wonder: The ingredients list includes cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel. Mix some with mayo on your next BLT (or veggie TLC) or burger, or slather the mayo/Pickapeppa on grilled veggie kabobs or grilled corn on the cob. And all for just 5 calories a serving!

Pili Pili Hot Sauce and Marinade. Heading to Africa, we love the Pili Pili Sauce produced in small batches by Alando’s Kitchen in nearby Quakertown, PA. It IS hot, but not mouth-scorching hot, and it’s so good on dishes like samosas, the amazing Kenyan fried potato dish bhajia (so try some on French fries!), on polenta, in chili, and in other bean, grain, and egg dishes, not to mention soups and stews. We haven’t tried other pili pili sauces besides Alando’s (order from http://www.alandoskitchen.com), but I know they’re out there, in stores and online, so make sure you try this delicious flavor for yourself.

Sriracha HOT Chili Sauce. For hot (but not too hot), garlicky goodness, it’s hard to beat sriracha. Fans use it on everything from Asian dishes to scrambled eggs to cheese to salads and sandwiches to Mexican to, well, anything. OFB and I have only had the classic Huy Fong (“rooster”) sriracha sauce, but there are other brands filling store shelves now, so find your favorite. If you love garlic and heat, add some to your next pizza sauce or spaghetti sauce or eggplant parm sauce. Drizzle some on kebabs, add some to sloppy joes, slather some on wings. Or splash it in a Bloody Mary. (That poor woman.) Or tomato juice or V8.

That’s it: My five must-have hot sauces. There are plenty of others, many of them are superb, and there are plenty of other ways to use them. But if I had to settle for just five, these would be the “fabulous five.” They’re flavorful, they’re affordable, and they’re available. Not to mention distinctive and adaptable.

‘Til next time,

Silence

* Wondering why some things are called chile, some chili, and some chilli? Chile is the name of the fresh hot pepper in the Americas. Chili is the name of the bean, meat, or meat-and-bean stew made with lots of hot chiles. And chilli is the way the chile (fresh or dried) is referred to in Anglo-Asian cultures. But we’re all talking about the same hot pepper pods.

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