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Entries tagged with 'hot sauces'

Taste Test: Frank's RedHot vs. Buffalo Style Tabasco Pepper Sauce

J. Kenji López-Alt 33 comments

For the first time, Tabasco has expanded their lineup to include a Buffalo Style Hot Sauce, that is, a thicker, milder version of their flagship hot sauce specifically aimed to compete with Frank's (the winner of our tasting). Which hot sauce will reign supreme this Super Bowl weekend? More

Lemon Drop Hot Sauce

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros. Purists may scoff at the inclusion... More

Taste Test: Buffalo Wing Sauce

Taste Tests Erin Zimmer 31 comments

The basic components of Buffalo wing sauce are hot sauce and butter. Heat plus fat. But not just any old hot sauce will do. They've got to be made with the slightly thick, spicy but not blow-your-head-off, super vinegary stuff. We tried seven sauce variations in pursuit of the most finger-lickin' good. More

Homemade Hot Sauce: Pairing Habanero with Fruits

Serious Heat Andrea Lynn 7 comments

Hot sauces made by pairing habaneros with fruits like pineapple, mango and orange heighten the tropical component of the chile. Mango plus habanero for hot sauce? Delicious. More

Mango Habanero Hot Sauce

Serious Eats Andrea Lynn 1 comment

Serious Heat: What's Spicy in Your Fridge?

Serious Heat Andrea Lynn 82 comments

My fridge is often a rotating selection of hot sauces, chile pastes and spicy condiments. However, there are a few that I always try to keep my fridge stocked with. Here's a list of my spicy condiment must-haves. What spicy condiments do you make sure to have in your fridge? More

Serious Heat: Obsessed with Gochujang, the Korean Chile Sauce

Serious Heat Andrea Lynn 21 comments

Welcome to my new obsession: gochujang. If you're a fan of that fermented taste of miso, this is the hot sauce condiment for you. It's salty and earthy with a side of heat. A Korean-American friend explained the condiment's use in terms this Southern gal could understand: "Gochujang is a definite staple in the Korean kitchen, like lard to a Southerner." Soon, I was using it in all my cooking needs. More

Serious Heat: Moroccan Chermoula, an Underrated Hot Sauce-Marinade-Paste

Serious Eats Andrea Lynn 3 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Chiles and fresh produce are everywhere in Morocco, including this serene scene on the edge of the Atlas Mountains. Do you need to rev... More

Serious Heat: Hot Sauces That Think Outside the Bottle

Serious Heat Gretchen VanEsselstyn 5 comments

Editor's note: Each week, Gretchen VanEsselstyn of Chile Pepper magazine drops by to drop some Serious Heat. Here at Chile Pepper magazine, masochism is alive and well. For our annual March "Hot Sauce" issue, we tasted a few hundred hot sauces from makers large and small over a four-week period. We categorized them, wrote up notes, took some photos, and assembled the info into a giant buying guide. And then we checked in with our gastroenterologists. This year, we took a journey through the alphabet, from A for Asian and African sauces through Z for ZestFest, with stops along the way for categories like Chipotle, Dessert, Garlic, Jerk, Mustard, Texas, and, of course, XXX. I is for Ideas, and the... More

Judging the 'Austin Chronicle' Hot Sauce Festival 2008

Erin Zimmer 6 comments
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