Hot Sauce – Heating Things Up

There’s absolutely nothing similar to a splash of hot sauce to liven up even the blandest of all dishes. Actually, true to the genre of sauces all over the globe, the hot sauce isn’t only an accompaniment but also does honors as the primary ingredient in many dishes.

The term hot sauce could not have been more likely for it refers to any hot and spicy sauce made from chilly peppers or chilly extracts and vinegar. Thus, you can have sauces made from any type of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) such as red peppers, habaneras or tabasco. The Tabasco sauce is the most well-known amongst all of the hot sauces offered.

How hot your hot sauce is going to be is determined by the kind 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 a good steam, at the other end. Interestingly, it is a substance known as capsaicin, which imparts the characteristic heat to the pepper.

The hot sauce is really a well-known constituent in lots of Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its most widespread use is, as a barbequeue accompaniment.

Barbecue sauce is poured onto grilled or barbecued meat. It is also used as a dipper. A hot barbecue sauce is generally a blend of sweet, sour and spicy elements and the most well-known combination contains tomato flavorings, vinegar and sugar.

Barbecue sauces come in myriad forms, with every region bragging of their native BBQ sauce. Therefore you have the fiery Texas variety with a tomato base, the vinegar and tomato based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all the fire they spew, hot pepper sauces are simple to prepare.

Take a few peppers (the quantity wholly depends upon how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so want. Chop or grind the peppers and boil it with all the ingredients. Finally, crush this heady mixture in a blender. Your hot pepper sauce is ready.
 
A word of caution

Whilst working with pepper and pepper sauces, do remember to don the gloves. A few peppers are absolutely nothing short of live ammunition and are known to cause skin irritation and are especially nasty once they enter the eyes.  

There’s much more to a pepper than just the tangy taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So aside from the distinct taste, the hot sauces also give certain nutritional value to the dishes they grace.

The hot sauce holds its own in whatever dish it appears. As the saying goes, like it or loathe it, you simply can’t ignore it.

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