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Posts Tagged ‘hot sauce’

Could a Hot Sauce from Rwanda be as Cult-worthy as Sriracha? (A Review)

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Sriracha chili sauce. You either love or abstain from its spiciness, but there’s no doubt that it’s becoming a standard condiment at many a dining table these days. Inspired by southeast Asia, the long red chili pepper-based sauce — particularly the Huy Fong Foods brand’s Tuong Ot Sriracha, with its signature green-capped bottle adorned with a rooster — has gained such a popularity in parts of America that it now has a sort of cult status, akin to bacon. However, sriracha isn’t the only hot sauce worthy of a cult. If you’ve tried one particular hot sauce from Rwanda, you might be convinced that it has real potential to be the next “hot” item.

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How to Make Your Own Hot Sauce

How to Make Your Own Hot Sauce Recipe

I’ve already written about my passion for, nay, addiction to spicy foods. My long-cauterized palate is apparently incapable of tasting anything unless it’s got a capsaicin kick.

Subsequently, there’s always a wealth of hot sauces in the house. Sometimes I reach for the clean vinegar-based heat of Tabasco; other times it’ll be a dollop of spicy salsa from our local taqueria that is like pure crack to me. But most often of all, Sriracha is my go-to hot stuff.

It’s practically perfect in every way, with clean, sharp heat, good body and a faint sweetness to back it up and create a longer finish. For ages, I assumed this magically-balanced sauce must employ some mysterious Asian ingredient that makes the whole thing sing. And yet, on the rooster-adorned bottle, the ingredients are just chili, sugar, salt, garlic and distilled vinegar. Oh yeah, plus potassium sorbate, sodium bisulfite and xanthan gum. I could live without those last few ingredients.

It turns out that those first five ingredients really are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle. Best of all, you can tweak the heat up or down with the selection of peppers. I used a mix of red jalapeño, habanero and red padron peppers; if you want to tone it down a bit, feel free to include sweet red peppers in the mix as well.

Sriracha-Style Hot Sauce

Total time: 24 hours
Prep: 30 minutes
Inactive: 23 hours
Cook: 20 minutes plus 10 minutes

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Secret Weapon: Gochujang [Korean Chili Paste]

Gochujang Korean Chili Paste

I recently discovered a new secret weapon in the kitchen. It’s a spicy red sauce that comes from Southeast Asia.

Sound like Sriracha? Guess again.

Continue Reading Secret Weapon: Gochujang [Korean Chili Paste]

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