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When someone says, "Hot sauce." most people
will think of Tobasco. However, there is so much more out there
that you simply can't stop there. Even Tobasco has a dozen
varieties from which to choose. And it's not all about the heat.
Anyone can make a pepper sauce that will melt your tongue. As with
most things food related, the key is in the balance. You want a
little spice to wake up your taste buds, but you can also have a little
something else to make it sing and play off of. It could be smoky;
it could be sweet; it could be tangy. The neat thing about hot sauce is you can add as little or as much as you like. Everyone has their own tolerance for spicy foods. Some people stop with black pepper while others can eat a bowl of habaneros. I land in the middle somewhere, but I'm always testing my boundaries. Following are the sauces I keep stocked in my pantry at all times. Each has its own nuance that satisfies a purpose in providing just the right amount of heat with that little something extra. I've tried many brands and flavors, and I've narrowed it down to this elite group. I'm always open to new flavor opportunities, but in my humble opinion (and my palate) these are the tops I've encounter thus far. |
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| Smoky | Smoky | |||
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Tobasco Chipotle Pepper
Sauce This is my #1 go-to hot sauce . I can put this on just about everything, and maybe even ice cream. This sauce provides a serious dose of smokiness. The peppers are aged in white oak barrels for three years to lend a unique depth of flavor you don't find in other sauces. I especially like to splash this on pizza. |
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Sōsu Sriracha Sriracha is fermented chilis. The "Rooster" sauce has become the ubiquitous brand, but there are other folks out there making it. After trying quite a few, I've come to like the Sōsu take on the recipe the best. It's aged in whiskey barrels. It's not as hot as the "Rooster", and not as salty. It has a fruity note. It's a bit thicker with a richer mouth feel. I like to call it the more sophisticated sriracha. Try this on your omelette or schmear it on a sandwich. |
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| Smoky | Sweet | |||
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Chipotles If you didn't know, chipotles are smoked jalapeņos. You can get them dried, whole in adobo (tomato sauce), or in a salsa format. The dried ones have their purpose, and need to be rehydrated. If they don't have the chipotle salsa, I get the whole chipotles and puree them myself. I like the salsa since it's ready to go right out of the can. The chipotles are blended with tomato, onion, garlic, and paprika, and bring a smoky heat to any dish. I rarely use an entire can, so I put a few tablespoons in some baggies and throw them in the freezer. When I want a serving, I just throw a chiptole cube in the pan. This is the secret weapon in my famous Chili. It adds a subtle spice and depth of flavor. |
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Tobasco Pepper Jelly This is not really a sauce per se, but I included it on this list since I use it as one. It has a jelly-like consistency and is very sweet. Tobasco makes Mild and a Spicy versions, but go for the Spicy one; it's not that hot. Mix this 1:1 with Dijon mustard for a tangy sweet'n'sour sauce. Melt some on your baby backs; delicious! Add some on top of some cream cheese and crackers and you've got a great hors d'oeuvre. |
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| Sweet | Sweet | |||
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Lingham's Hot Sauce This sauce brings a mild heat, but it is very sweet, almost like jelly. I find it the perfect blend of sweet and heat. My secret baste of Lingham's, Worcestershire, and butter is awesome on grilled corn or a thick slice of onion. It brings out the sweetness, but reminds you who's boss. World Market used to carry this, but now you'll only find this on an Internet store like Amazon. |
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Sun Zen Sweet Red Pepper
Sauce Sun Zen is a local (St. Louis) brand. There are other sauces like this out there, but I like this one better. It's a thick, rich, pretty sweet sauce with just a little spicy kick. It's similar to Lingham's, but has chunks of onions and peppers in there to give you that little pop of texture and flavor. This is a perfect topper for fish, grilled shrimp, or pork chops right out of the bottle. You can also use it for dipping your crab ragoons or jalapeņo poppers. |
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| Tangy | Tangy | |||
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Frank's Red Hot The tangy flavor comes the prominence of vinegar, which provides a very bright taste sensation. This sauce is, yes, fruity with a mild amount of heat. Make Syberg's style wings with equal parts Red Hot, Durkee's Sandwich Spread, and butter. This is a great all-purpose splasher. |
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Mexican Villa Very Hot
Hot Sauce I went to college in Springfield, Missouri. If you know anything about that town, you know that Mexican Villa is "the" staple Tex-Mex restaurant. This shit is hot, and they put it right out on your table with your chips. It's fun to watch the uninitiated take a deep scoop through this salsa ... and then go straight for their water. It has a toasted flavor, a little cumin earthiness, and plenty of heat. I will spoon a thin layer on top of my burrito or fajita to amp up the heat, and I'll pair it with another salsa for the flavor. You can't buy this in stores. You can only get it at the restaurant or via their website. |
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