Recipes: Homemade Hot Sauce?

New York Times Homemade Hot Sauce

As I discover that more and more of my friends are deeply committed to hot sauce, it never occurred to me that this increasingly used condiment might be better homemade. Tobasco has long had a dedicated group of devotees, and recently srirachi chili paste has surged to the forefront of spicy condiment greatness.

I was introduced to the now famous red “rooster sauce” when I tried Pho (vietnamese beef noodle soup) for the first time in Seattle. By the time I was done adding the chili sauce and sweet plum sauce to my soup, the broth was undeniably red and formidable looking. (Thank goodness for mango bubble tea to cool the burn!) Since then, I now add Sriracha to every sauce I make.  It’s my go-to “secret” ingredient. If gastropubs, with their fancy truffle fries and signature burgers, can make homemade ketcup a gourmet achievement, maybe chili sauce is also better fresh?

The New York Times posted the results of one such hot sauce experiment in a recent article. Related recipes include Tangy Salted Green Chilis and the Sriracha inspired Garlicky Red Chili Hot Sauce. Time for a taste test of my own!

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