Nearly every culture on this planet has realized that its cuisine is infinitely improved when doused in an unbearably spicy sauce. The peppers may change, but the idea remains the same: food needs more flavor and the people eating it will probably need another glass of water.
Objectively, consuming any form of spicy food is a painful experience, but a kitchen without Tabasco? That would be a special kind of hell – at least in my opinion. To help eaters everywhere cope with this oxymoronic addiction, we swigged some Frank’s RedHot and tested 10 of the most commonly suggested remedies for a burning-hot tongue.
Clockwise, from top left: No. 7 Sub Hot Sauce, Adoboloco Pineapple Hot Sauce, Pirate’s Lantern Pepper Sauce, Lao Gan Ma Chili Crisp Sauce, Harissa Entube and Baby Clydesdale Sriracha. By Robin Raisfeld and Rob Patronite No. 7 Sub Hot Sauce No. 7 chef Tyler Kord’s excellent new condiment is really a gastrique of caramel and Chinese black vinegar infused with garlic and habanero chiles, and it’s like nothing else on the hot-sauce market. $9 at no7stuff.com. Baby Clydesdale Sriracha Handmade, small-batch, slightly chunky no-preservatives sriracha from San Diego for health-minded chile heads. $12 at Heatonist, 121 Wythe Ave., nr. N. 9th St., Williamsburg; 718-599-0838.
Thanks to the garlic content, this sauce is best suited to meals post-10 a.m., but really it goes with anything. Make sure you use the large slender chiles, like jalapeno or serrano.
Nestled amongst the heirloom tomatoes and purple-hued carrots at the kitchen garden of Thomas Keller’s famed restaurant The French Laundry in Yountville, Calif., one finds vegetables with a spicier fate in store.
If you’ve ever wondered why Sriracha is so addicting, science has your back. Here are the four scientific reasons why Sriracha is bae.
In the salsa aisle, at the wing joint, or inside the Szechuan noodle house, what kind of man are you—medium? Hot? Exxxtra Atomic Hot? And what, if anything, does that say about you?
The term “chili paste” can be confusing because there are many types of pastes, sauces, and condiments living under the chili paste umbrella.
The three-ingredient, super-simple, uber-delicious Japanese hot sauce you maybe haven't tried yet. (It's amazing.)
It’s good to be king, but no reign lasts forever. Especially once you start to get cocky, which is certainly a way to describe a company whose founder says there’s something wrong with you if you don’t like his product. Or if the product has a rooster on the bottle. And Huy Fong Sriracha has both! Here are 14 hot sauces that could steal the crown.
Southern Californian rooster sauce lovers, rejoice! You have not one, but two Sriracha Festivals in your region this fall. What's the story behind THAT?
Red jalapeños give rooster sauce its heat; they clock in at about 5,000 Scoville units, or around 300 parts per million of mouth-burning capsaicinoids. And more Sriracha trivia you need right now.
Kendra Vizcaino-Lico Whether you’re looking to add extra alarms to your chili, give your omelets some oomph, or just put more spice in your life, hot sauce hits the spot. A great hot sauce shouldn’t overwhelm food but bring out flavor while adding some fire. SEE MORE: Barbecue Sauce Taste Test Best Hot Sauce Overall: Frank’s Red Hot ($3.29 for 12 fluid ounces) Pros: Judges savored the tangy, bright taste and strong spiciness. Cons: Some tasters noted that this sauce was a little salty. First Runner-Up: Crystal ($1.99 for 12 fluid ounces) Pros: “A little lemony, very bright,” noted one taster.