'hot sauce' on Serious Eats

Taste Test: The Best Sriracha

As condiments go, sriracha is one of the great American success stories. Until David Tran, the 68-year-old Vietnamese immigrant who founded Huy Fong Foods, started marketing his familiar green-capped, rooster-emblazoned version of the Thai hot sauce (named after the coastal city of Si Racha), it was virtually unknown in the United States. Now, you'd be hard pressed to find a supermarket that doesn't stock it or a hipster restaurant that doesn't employ it in one dish or another. But there are many more brands on the market. How would our panel of tasters feel? Would we go for a thicker, spicier, bolder American version, or would our palates lead us to a thinner, sweeter, more vinegary Thai sauce? We gathered together nine different brands and a panel of 16 tasters to find out. More

Kwik Meal Cart's Lamb from 'New York a la Cart'

Hear talk of New York street food and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." As a non-native, I had little idea what New Yorkers were actually describing before trying this recipe from New York a la Cart. Authors Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal where the signature dish is lamb marinated in yogurt, mashed green papaya, and a few choice spices. More

Kwik Meal Cart's Lamb from 'New York a la Cart'

Hear talk of New York street food, and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." I'd heard these words more than a few times from friends in the city, but as a non-native, I had little idea what they were actually describing. In New York a la Cart, Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal. Kwik Meal's signature dish is a yogurt-y lamb (as opposed to the more typical chicken) marinated with mashed green papaya and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat. More

The Homemade Pantry's Hot Sauce

This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge. More

Scooped: Michelada Sorbet

The michelada is probably my favorite summertime drink, an incredibly refreshing beer cocktail made of a Mexican pilsner-style beer with tomato juice, hot sauce, lime juice and salt. Why not, we wondered, serve it up in frozen form? Sure, it's not as sweet as most ice creams, but what could be better for a summer afternoon than frozen beer? This ice cream is actually quite savory. There's as much salt in the recipe as sugar. More

Serious Heat: 10 Homemade Spicy Food Gifts

Taking into account a person's food likes and crafting a homemade gift for them can be a thoughtful, touching gift for the holidays. The joy is not just in giving the gift, but also in making it. For the spice-savvy person in your life, here are 10 homemade spicy gift ideas from harissa to honey-chile butter. Do you have any zesty homemade gifts you make? More

Dinner Tonight: Roger Ebert's Chicken with Fragrant Rice

A food writer at the Austin American-Statesman called this recipe "the most delicious chicken and rice dish in memory." It comes from Roger Ebert's new cookbook The Pot and How to Use It: The Mystery and Romance of the Rice Cooker, a strange departure not only for a film critic but for someone who has lost the ability to eat or speak. No matter, this is the kind of comfort-food dish that everyone should have in their repertoire. More

Thing #166 To Do With Hot Sauce

Last week in our Serious Heat column, we gave you a chance to win a bundle of our favorite tongue-scorching sauces if you told us your favorite thing to do with it. Well, 249 of you responded, and this was our randomly selected winner's suggestion. Thanks to all who entered! "In Russian (salad) dressing." —HJR... More

More Posts