Cookbook:Hot Sauce

Hot Sauce
Hot Sauce
Category	Condiments

Hot sauce or pepper sauce is a spicy condiment made primarily from ground chile peppers.^[1]^[2] It is a distinct sub-type of chili sauce, and the English term "hot sauce" generally refers to this specific family of chili sauces found in the Americas.^[3]^[4]^[5]

Characteristics

All hot sauces contain chile peppers, which contribute the bulk of the spice. The sauce built on a base, which contributes the majority of the body. In some cases, this base is simply the chiles themselves, but it can also incorporate other ingredients like tomatoes or fruits.^[6] While all hot sauces are puréed, the precise consistency varies from very thin to creamy.^[1]^[2]^[6] The texture may also be modified with the addition of thickeners, like flour or a gum.^[7] For added complexity of flavor, hot sauce often incorporates various seasonings and acids (e.g. citrus, vinegar),^[6]^[7] and some varieties are fermented for extra savoriness.^[6]^[7]^[8]^[9]

Fresh chiles are very common, but reconstituted dried chiles may also be used in hot sauce.^[6]^[7] Depending on the variety and maturity of the chile peppers used, as well as the other ingredients, hot sauce can range anywhere from red to orange, yellow, or brown.^[9] The chiles used will also affect the hotness of the sauce,^[7] as measured by its Scoville rating,^[5] with available varieties ranging from quite mild to shockingly hot.^[6]

Common Varieties of Hot Sauce^[1]^[2]^[4]^[6]^[8]^[10]
Variety	Typical peppers used	Description	Common brands
Louisiana-style	Tabasco, cayenne	Bright red, thin, and vinegary; often fermented; may feature other flavors and aromatics, such as garlic.	Tabasco, Texas Pete, Frank's RedHot, Crystal
New Mexican-style	New Mexico chiles (Anaheim, Rio Grande, Pueblo, Hatch)	Green or red; vinegar is atypical; often thickened with flour; may contain meaty broth or stock.
Picante/Mexican-style		Less acidic; similar texture to Louisiana-style, if a little thicker; often includes tomatoes and aromatics; chiles may be smoked.	Cholula, Valentina, Tapatio
Caribbean	Scotch bonnet, habanero	Very hot and sometimes vinegary; may include other aromatics; some, like those from the Virgin Islands, include mustard.
Ají	Ají, jalapeño, serrano	Thin texture; acidity from lime or vinegar; usually green, with aromatic herbs; similar to chimichurri.

Selection and storage

Select hot sauce based on your heat tolerance and anticipated use.^[6] Store hot sauce according to the manufacturer or recipe. Many commercial varieties can be stored at room temperature, but some require refrigeration.

Use

Hot sauce is typically used as a condiment, where it is added to a variety of savory foods like meats, eggs, tacos, and more.^[4]^[6] Be sure to consider the variety of hot sauce when using it—for example, acidic hot sauces complement rich foods but don't generally add much to already-sour dishes.^[3] Fruity and sweet hot sauces may even be used in desserts.

Substitution

If you don't have hot sauce specifically, it's possible that other chile pastes or sauces can make a reasonable substitute. Be aware, however, that different sauces may have significantly different textures and flavor profiles.