Fire things up with popular hot sauces. Whether you’re just starting to heat things up or you’re looking for new options there’s a sauce to spice up any meal.
This thick North African sauce combines hot peppers with garlic and other seasonings. It’s traditionally served with couscous, but harissa can also add flavor and fire to everything from meat and fish to vegetables and eggs.
While there is sriracha from Thailand (it’s named after the town where it was created in the 1930s), the wildly popular one used in everything from wings to Bloody Marys is produced in Southern California. Both feature fresh red chilies, sugar, salt, garlic, and vinegar.
GREEN HOT SAUCE
Most hot sauces are red because they’re made with red peppers, but there are green versions, which are typically made with jalapeños and/or poblanos and sometimes tomatillos. Green sauces can be milder or more herbal, but heat levels vary from sauce to sauce.
Most hot sauces are based on the Louisiana style formula of chilies, vinegar, and salt, and puréed into a thin red liquid. Which peppers are used, how they’re processed, and additional ingredients make for endless variety.
MEXICAN HOT SAUCE
South-of-the-border sauces tend to use the same Louisiana style combination of chilies, vinegar, and salt, and have a similar flavor, but if you’re eating tacos, why not reach for a bottle from Mexico? Many include chipotles, which are dried and smoked jalapeños, and add smoky flavor.
“Work With What You Got!”
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