No matter what you do with it or where it's used, you can almost always taste that unmistakable vinegar flavor of Tabasco sauce. Don't get me wrong, that's all I want over my rich buttery scrambled eggs, but when it comes to cooking I'd rather use fresh chili or something else any day of the week.
Most of these vinegar based hot sauces are at home in American and Tex-Mex styled cuisine. I think often due to the high sugar content in basting and barbecue style of cooking, the vinegar helps balance the sweetness in these sauces. For me, as a chef, when I attempt to use these vinegar based hot sauces on their own, that comes with it's problems. Hot Salsa: Mexico. There is an exception though, well two actually. In both cases, vinegar is used sparingly or not at all.
Because many of Mexican traditional hot sauces or "hot salsa" are made from fresh ingredients and balanced and enhanced with the flavors of chili peppers, it makes them much easier to cook with.
There is great respect to all the ingredients used and a freshness unsurpassed by a vinegar based hot sauce designed just for heat. New Mexio's two hot sauces often made more like a gravy and come in either red or green. The peppers are roasted skins removed and cooked with a roux made from lard and flour which thickens and brings the sauce together. Almost every traditional New Mexican dish will be served with one of these sauces.
How about Sriracha? Traditionally, this Thai version of Sriracha hot sauce tends to be a bit tangier and runnier than what has become so popular in the states. The flavor enhancer consisting of chili peppers, distilled vinegar, garlic, sugar, and salt gets its namesake from the coastal city of Si Racha on the east coast of Thailand where it is commonly used as a dipping sauce for seafood.
Originally fresh ingredients were ground down with a mortar and pestle. The American version of Sriracha for me is more like a ketchup both in consistency, culture, flavor and method of preparation. Just like ketchup in that it has been so far removed from it's humble beginnings, by that I mean it has been processed from within an inch of it's life drowned in vinegar, sugar and salt, boiled thickened and bottled This might explain why America found it so very easy to embrace.
Despite being authentically Thai, in origin it would have to be one of the least Thai flavor profiles I think I can imagine. We usually associate Thai food with light fresh ingredients, sweet, sour and salty notes and chili. For me American Sriracha or rooster sauce is none of those things.
It uses dried garlic, is heavily processed and its flavor, though hot is very muddy. Despite it's flavor it is much easier to be used than your usual vinegar based hot sauces. Lets face it, it's in everything over here from lollypops to pop corn. Thick enough for dipping, and a little squirt will add a nice little bit of heat with out completely changing the over all dish. For me Sriracha is always a bottle sitting lonely over in the corner of a Chinese restaurant on some tired fold out side table with the spare bottles of soy sauce.
It is not very popular in Australia, I've never bought a bottle either as a chef or consumer and probably never will. So What is Sambal Then? Sambal: Indonesia, Malaysia or Sri Lanka. Sambal comes in many slight variations and with each is a variation in name.
Sambal in it's simplest translation means chopped or ground. Chili sauce is a condiment that adds spice and flavor to anything from Asian recipes to Western favorites. It can be used as a wonderful dip for finger foods of all kinds or a side sauce to add more spice to food.
It provides more of a kick than adding just salt and pepper. Sriracha and sweet chili sauce are two different things. All products featured on Epicurious are independently selected by our editors. If you buy something through our retail links, we may earn a small affiliate commission.
Chances are you've spent the last ten years fighting or, honestly, just submitting to an addiction to Sriracha , the hot sauce made from a mix of chili peppers, vinegar, garlic, and sugar that's a popular addition to Thai and Vietnamese cooking.
That little red bottle with the green cap and iconic rooster logo has made its way deep into American popular culture—showing up in restaurants, fast food chains, and even as a Lay's potato chip flavor.
If you want to take your spicy game to the next level, you need to start cooking with hotness. Some of the most popular peppers are habanero, jalapeno, piri piri, cayenne, and bhut jolokia also known as ghost pepper. The bit of the chili pepper that brings on the burn is called capsaicin, a concentrated substance that enjoys its highest concentration in the seed casing and white fleshy ribs of the fruit.
More good news: capsaicin has health-inducing antioxidant and anti-inflammatory properties. Hot sauces are thin in texture and quite liquid. Chili sauces are therefore thicker and richer in texture.
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