It’s 6 degrees outside and I’m thinking about hot sauce. I just made a two egg omelette and plopped a few drops of this sauce on top. Heaven. It adds the prefect amount of heat without sacrificing the taste of the ingredients. Yum.
I used to quickly dismiss this condiment.
I’m not a fan of having my mouth burn with spicy heat flavors that consume the taste of the food. Oh, what was I thinking. After the first time experimenting with this sauce; adding it into my classic mushroom sauce (for steaks and/or roasted potatoes), I turned the corner. I now include it into many of my experiments in the kitchen.
It is made from sun ripen chilies which are ground into a smooth paste along with garlic. So try this on eggs, mix in with mayo, marinades and add to dressings for a little kick. Oh, it’s great in stir-fry’s too!
Check out this great article in Bon Appetit. It will change your life. The hot sauce, that is.