Puts the red stuff – this year’s essential edible accoutrement – through its paces, embellishing her cooking with its spicy wiles
ot sauce is 2016-17’s musthave edible accessory: like Beyoncé, we all know to carry some in our bags, and slather it on, well, everything. When we say hot sauce, we’re talking the table-top condiment bottles – not chilli pastes (like aji panca, harissa, gochujang) or chilli-sauce ingredients (such as chilli bean or XO sauce), or any kind of chilli jam or chutney. Today we focus on the slim bottles of mostly red heat that abound in your fridges and are easily found in supermarkets or online. There are plenty of extreme options in hot-sauce-land (cue Dave’s Insanity) – but we like our heat to come with flavour instead. So here are our nine
Heasy hacks to spice up your cooking … The natural first step is to spruce up other condiments with hot sauce. Mayonnaise, ketchup, mustard, butter, soy sauce, citrus juice, chutney – they can all join forces with chilli, with pleasing results. At the mild and creamy end of the spectrum – butter, mayo, cream cheese – we’d opt for a thicker, sweeter sauce (sriracha, Lingham’s or peri peri), whereas thinner, hotter vinegar-based sauces work well with the more complex condiments (ketchup, mustard et al).
Stirring hot sauce through a can of baked beans as you heat it up will bring a welcome kick to your fry-up or baked tattie. Top
Condiments Baked beans
with grated cheese and you’re sorted.
Frank’s Redhot Sauce is famous as the spice in the original buffalo wings, and serves as a good example of how much hot sauce loves a bird. It is also a welcome addition to any marinade – buttermilkbased, or otherwise.
Of course, beyond chicken, hot sauce is all you need to bring some spice to stews, ragus, hotpots and braises. US website Food52 lists Andy Ward & Jenny Rosenstrach’s pork shoulder ragu in their “genius recipes” column: the meat braises in tomato, wine, thyme, oregano, fennel, onion, garlic and a crucial tablespoonful of hot sauce. Try out the same amount