There is nothing like a dash of hot sauce to liven up even the blandest of all dishes. In fact, true to the genre of sauces throughout the world, the hot sauce is not simply an accompaniment but also does honors as the prime ingredient in many dishes.
The term hot sauce could not have been more apt for it refers to any hot and spicy sauce made from chilly peppers or cold 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) like red peppers, habanera or tabasco.
How hot your hot sauce will be is determined by the type of pepper being used. Therefore, you have the bell pepper with a barely-there flavor at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the opposite end.
The hot sauce is a popular ingredient in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment.
Barbecue sauce is poured onto grilled or barbecued meat. Additionally it is used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and hot elements and also the most popular combination contains tomato flavorings, sugar and vinegar.
Barbecue sauces come in myriad forms, with each region boasting of their native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the tomato and vinegar 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 of the fire they spew, hot pepper sauces are simple to prepare.
Simply take several peppers (the amount wholly depends upon how hot your sauce will be) like 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 all the ingredients. Lastly, crush this heady mixture in a blender. 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 get into the eyes.
There is more to some pepper than just the sweet taste. Peppers are storehouses of vitamins A, E and C, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes that they grace.
The hot sauce retains its own in whatever dish it appears. As the saying goes, like it or loathe it, you just Can’t ignore it