Hot Sauces

Belizean, Red Habanero, Hot Sauce

Actually, true to the genre of sauces throughout the world, the hot sauce isn’t simply an accompaniment but does honors as the prime ingredient in many dishes.

The term hot sauce couldn’t have been more apt for it refers to any hot and spicy sauce made from cold peppers or cold extracts and vinegar. Therefore, you may have sauces made from any type of cold pepper (i.e., the fruits of crops hailing in the Capsicum family) like red peppers, habanera or tabasco.

How hot your hot sauce will be is dependent on the sort of pepper being used. Therefore, you have the bell pepper using a barely-there flavor at one end of the spectrum along with the robust habaneros, which will work up quite a steam, at the opposite end.

The hot sauce is a favorite ingredient in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment.

Additionally it is used as a dipper. A hot barbecue sauce is generally a blend of sweet, sour and hot elements and also the most popular combination comprises tomato flavorings, sugar and vinegar.

Barbecue sauces come in myriad forms, with each region boasting of the native BBQ sauce. So you have the fiery Texas variety with a tomato base, the tomato and vinegar established Arkansas variety tempered down by molasses, the white grape based Alabama type and the black pepper, mustard and vinegar mixture hailing from South Carolina.

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

Simply take several peppers (the amount completely depends upon how hot your sauce will be) such as habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, 1 bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with the ingredients. Your hot pepper sauce is prepared.

Some peppers are nothing short of live ammunition and are known to cause skin irritation and are particularly nasty when they enter the eyes.

There’s more to some pepper than just the sweet flavor. Peppers are storehouses of vitamins A, E and C, potassium and folic acid. So aside from the different flavor, the hot sauces also impart some nutritional value into the dishes that they grace.

The hot sauce retains its own in whatever dish it seems.

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