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The Ultimate Guide to Your Favorite Hot Sauces

THE ULTIMATE GUIDE TO HOT SAUCE 5. Flavor: This cayenne-pepper sauce is usually combined with melted butter and slathered on Buffalo wings. It's a great all-around hot sauce. Frank's Red Hot Origin/History: Frank's Red Hot is often cited as the original sauce used on Buffalo wings, but the dish's history is a bit foggy. Either way, Frank's and chicken wings go together like peanut butter and jelly. Heat Level: 450 Scoville heat units Try It On: Peanut butter and jelly. Kidding. You should try it on wings, obviously. Texas Flavor: Texas Pete has a fresh, clean, vinegary heat. Pete Origin/History: Texas Pete isn't Texan at all-this hot sauce originated in North Carolina, Heat Level: 747 Scoville heat units Try It On: Popcorn! If you're feeling indulgent, mix it with butter before drizzling on freshly popped kernels. Crystal Flavor: A more subtle version of Tabasco, with a richer pepper flavor. Origin/History: Crystal, the other classic Louisiana hot sauce, was first cooked up in New Orleans in 1923. Heat Level: approx. 800 Scoville heat units Try It On: Savory oatmeal with scallions: a breakthrough breakfast. Sriracha Flavor: Sriracha is sweet and garlicky. Basically, it's as close to ketchup as hot sauce can get. Origin/History: Trademarked by Huy Fong foods, Sriracha has roots in Thailand, although the US formula is an all-American condiment invented in California. Heat Level: 2,200 Scoville heat units Try It On: Scrambled eggs. Or mix it with a little mayonnaise for an addictive sandwich spread. Sambal Flavor: It's spicy, with a clean vinegar tanginess. Oelek Origin/History: In Malaysia, sambal is a combination of ground chiles, calamansi lime juice, and funky fermented shrimp paste. But in the states you'll usually find Huy Fong's version, Sambal Oelek, a chili and vinegar purée that lends a vinegary kick to whatever it touches. Heat Level: Try It On: Any Asian noodle dish. You can't go wrong. approx. 3,000 Scoville heat units Flavor: The blend of piquin and arbol peppers is tangy with a balanced heat. Cholula Origin/History: Made in Chapala, Mexico, Cholula went from local favorite to international hit in the 1990's. Heat Level: Try It On: Tacos, as nature intended. 3,600 Scoville heat units Tabasco Flavor: A straight-up burning heat, Tabasco doesn't leave much room for subtlety. Origin/History: Made by the Mcllhenny Company (founded in 1868 in Louisiana), Tabasco is possibly the most iconic hot sauce in America. Heat Level: approx. 2,500-5,000 Scoville heat units Try It On: Put a few drops on raw oysters, or mix into ketchup for a kicky condiment. Chipotle Peppers in Flavor: Smoky and rich, this combo is very hot. Adobo Origin/History: OK, it's not strictly a hot sauce, but this is one of our favorite ways to add heat to a dish. Heat Level: approx. 5,000-10,000 Scoville heat units Try It On: Refried beans, or add it to black bean soup to give each spoonful a rich, smoky kick. The Scoville scale measures the amount of capsaicin, a chemical compound that gives these sauces their burn.

The Ultimate Guide to Your Favorite Hot Sauces

shared by greatist on Sep 19
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Here’s an introduction to the most eligible bottles: There’s the chicken-wing-inclined Frank’s Red Hot, the classic Tabasco, the smoky chipotles in adobo sauce (strictly speaking, not a hot sauc...

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