There may be infinite types of different hot sauces, especially when you start to add unique ingredients and flavors. Hot Sauces can be put on virtually anything, chips, hamburgers, tacos, popcorn, and everything else you can think of. Similar to beer and wine, there are a few basic types that usually go better with certain types of foods. The main difference is generally the type of pepper used and the way they are prepared. Here are a few of the most common and a little bit of info on each one.
Tabasco sauce– Tabasco is a sauce made from Tabasco peppers. TABASCO® brand sauce goes a little farther by aging their Tabascos in oak barrels for three years which gives the sauce its pungent flavor. A little bit of this sauce does go a long way but as far as hot sauce goes it is considered a fairly mild heat. Tabasco sauce makes a pretty good table sauce it can go on anything from tacos and meats to breakfast eggs, as long as you’re not looking for something subtle.
Cayenne pepper sauce– This is one of the more common sauces. Brands like Frank’s redhot and Louisiana are popular cayenne pepper sauces. It is typically used to make buffalo sauce and is great for wings, dipping sauce, potatoes, tacos, and more. It can be pretty hot but also can be mild so if you’re not into high heat this could be a good choice for you.
Chipotle sauce– Chipotle peppers are smoked peppers usually jalapeno’s. Any chipotle sauce will have a heavier smokier flavor. Chipotle sauces go well with grilled foods or anything charred, smoked or bar-b-qued. It can also help to give food that smoky grilled taste when you don’t have the time to cook out.
Verde sauce– Verde Sauces are usually made with jalapenos, or other green peppers vinegar and spices. Some green sauces will use tomatillos so that you can get more flavor without so much heat these sauces are often used for enchiladas or other Mexican dishes.
Habanero sauce– Habaneros, although very spicy, have a delicious flavor. They can come in various shades of yellow, orange and red, and the some of the different types can taste very unique. They range in heat from pretty hot to ridiculously hot. If you can take the heat you should really try some of these they have a fresh and sometimes sweetness to them that goes great on almost anything.
Hispanic style– Hot sauces of Mexican/ Central American origin often use peppers you don’t usually find in other sauces like Pequin or De Arbol. They may have lime juice and Hispanic herbs and spices to give them that authentic flavor you find in sauces like Cholula and Marie Sharps. These sauces are fabulous on Hispanic food of course, or chicken, rice, eggs, or anything lacking enough flavor to satisfy your taste buds.
Chili sauce– Is usually made from a chili paste, that is a paste made of chili powder, rice powder and soy paste, with vinegar and other spices. Chili sauces are often Thai or Korean in origin and use peppers grown in the region. They tend to be tangy and sweeter than other hot sauces but can still be very hot. Sriracha is one brand of chili sauce that has become popular in America as a dipping sauce or ingredient to make spicy Thai food.
Fruity sauce– Hot and sweet are a great combination, many hot sauces take advantage of the sweet tart flavor of fruits like pineapple and mango. Another unique combination of fruit with hot sauce comes from a line of Marie Sharps hot sauces that add fruit pulp such as orange and grapefruit. They have a one of a kind taste that goes great on chicken, eggs, breakfast burritos, and much more.
Extreme heat– If you don’t get enough heat from sauces that use the hottest peppers in the world then try some that use capsaicin extract. These hot sauces can be so hot you can feel the pain for over an hour. Stupid hot, which is a hot sauce that recently won the Huston hot sauce award for hottest sauce in the show. They can be added in small doses to chilies and stews or to make your food insanely hot.
All Hot Sauces and pepper products can be measured with by it’s Scoville Rating. The Scoville scale is a measurement of the heat from a chili pepper. The number of Scoville heat units indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes; pure capsaicin has a Scoville rating of 16,000,000 SHU. For more information on the Scoville Rating of the product of your choice go to our page, wall of flame, to see a List of Hot Sauces by Scoville Rating to see which product you dare to try!
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