edible ingredient

Ring of Fire Heat Seekers

By Charlotte Abrams / Photography By Kathryn Brass-Piper | November 17, 2016
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Here in the States, we typically think of hot sauce as the Louisianastyle concoction made from vinegar and peppers and not much else. We sprinkle it onto tacos, sandwiches, chicken wings, eggs, soups, and the list goes on. Like barbecue sauce, there are many variations depending on region and personal preference, from the thick and garlicky Frank's RedHot, to the hot-pepper-laced vinegar Texas Pete Pepper Sauce, to the velvety Cholula.

Since hot sauce is technically defined as any condiment, seasoning, or salsa made from chili peppers and other ingredients, I delved into the international hot sauce community and created four globally inspired sauces you can make at home. These recipes borrow flavor profiles from a few traditional hot sauces and condiments from around the world–like mango and mustard in varieties of Indian pickle and pomegranate and Aleppo pepper from the Middle Eastern muhammara. And, of course, no hot sauce recipe round up would be complete without a nod to the popular, albeit simplistic, Tabasco.

Have fun tweaking these recipes to suit your tastes–and be cautious when working with hot peppers, especially Scotch bonnet. The capsaicin found in hot peppers can cause injury to eyes, skin, and lungs. Use protective gloves and wash your utensils thoroughly after use in cold water, as hot water can create a capsaicin steam bath into your eyes and lungs.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/ring-fire-heat-seekers
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