Hot sauce

One Hot sauce is a condiment. That is, a spice that gives food new flavors. Flavor nuances. Hot sauce can be eaten with and on everything.

There are a lot of varieties. Both strong and mild. All bottles have a base of chilies, but enthusiasts experiment with a lot of ingredients and fermentations, so you can Taste chili in new ways.

The style and consistency of the condiment varies greatly from region to region. Diverse cultures all have their traditions that have been refined by generation after generation, so bottles of chili are often an expression of traditions and food cultures.

Midsummer's focus on fermentation is a Norwegian and New Nordic take on the condiment, Italian enthusiasts proudly use local, fresh ingredients, and the Americans' focus on aging the chilies in oak barrels is an old Louisiana tradition. The Mexican Piquin and Arbol chilies are also a traditional favorite in the Mexican bottles.

The condiment also has its roots in ancient Mexico. Here, people mashed chilies from the plants they grew and cultivated and mixed the chilies with water, but it was only later that hot sauce caught on. Commercial hot sauces can be dated back to 1868 AD. The oldest existing manufacturer was established that year, and you may have guessed that the manufacturer is, of course, Tabasco.

But in recent years, more and more experimental enthusiasts have entered the market. Maybe it's a food revolution. You know for sure that experiments are being made with wine and natural wine, beer, cider and such good things in bottles, but maybe the same is happening with chili in bottles. Now you can get new flavor nuances for your food via hot sauces with ingredients like lemon and coffee and coconut charcoal and yes, everything.

HOT SAUCE TRADITIONAL

A classic bottle is brewed from pureed chilies that can be smoked, roasted or fermented. In addition, the chilies are often mixed with other ingredients such as lemon, orange, tomato, olives, cocoa, coffee, grilled peppers or red wine vinegar. Traditional hot sauce is produced all over the globe. From Stavanger to New York, and from Eindhoven to Parma.

Try e.g. Hot Sauce No. 1

Or try Los Calientes

LOUISIANA STYLE

Also a classic. The style has roots in the US state of Louisiana and is relatively simple; chilies, vinegar and salt. Maybe it's aged in oak barrels, and the taste is... wow ! Tabasco is in the Louisiana family. You can swear that the consistency is always thin and fine.

Try Midsummer Flagship for example.

MEXICAN STYLE

The base is either Piquin, Arbol or Mexican chipotle chilies. Chipotle are typically smoked jalapeño or morita chilies. The consistency is very similar to the Louisiana style, thin and fine. Also a classic.

Try Cholula for example.

Or try Culley's #4 Chipotle

SRIRACHA

Sriracha has a base of fermented chilies and tastes fermented, but also a bit sweet. The style has roots in Asian cuisine.

Try e.g. Chili Klaus', Sriracha

Or try White Whale Sauce's mix of sriracha and chipotle, Chipolacha

SALSA

Salsa is a type of sauce that has a base of tomato and spices such as cilantro, basil, salt, onion and chili. Salsa can be both fresh and cooked, depending on whether you get it in Mexican street food or served on Italian bruschetta .

ENCHILADA SALSA

Close to the Danish sauce . Made with oil and flour flavored with classic spices from Mexican cuisine such as coriander, onion and chili.

BBQ

Maybe you've tasted bbq, and surprise , bbq is a sauce on a base of tomato with spices, brown sugar and chili. Great for grilling! Sweet, strong and sugar-burnt! The tradition has roots in the Caribbean, but Americans are also proud of the bbq .

Try Chili Klaus' BBQ for example.

HARISSA

From Arabic cuisine you get harissa . Harissa is a paste (puree) of chili and piquillo, and you can read a guide to making harissa here.

CHILI OIL

The classic chili oil is also a condiment. A must have for pizza, pita, meze or as a dip for some delicious sourdough bread. If you want to make a chili oil a la Chili Klaus, you can read about it here ...

Sources_Chili Klaus book, An Illustrated History of Hot Sauce , Tabasco