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June 17, 2010 / Steve

Day 168 – Culinary Swiss Knife

There aren’t too many foods that can’t be improved upon with just the right amount of the proper hot sauce.

I’m a hot sauce fanatic; got a fridge full of the stuff. Some people think they’re all that same, and why would you ever need more than one at a time? Well let me tell you…..

While a good Louisiana style red pepper sauce is great on traditional pizza and with buffalo wings, you wouldn’t want to use it with the fancy pizzas or with grilled meats like chicken. For that, you’ve gotta go with Cholula. These sauces are all in the mild range and pretty much anyone can enjoy them, but if you can stand the heat, nothing is better than the flavor of the Habanero pepper. I have no less than 6 different varieties of sauces made from this pepper, and I use them very specifically, as if pairing wines with food. Granted, I’m on the extreme end of this, but nothing goes to waste. I love ’em all, and I always buy a local hot sauce from just about every trip we’ve ever been on.

Don’t be put off when you hear the word Habanero – not all sauces made from this pepper are really hot. In fact, some are downright medium heat. It’s hard to know though when you’re buying, but if you buy from a store that specializes in hot sauces, they can tell you and also get a taste.

Here’s a few hot sauce/food pairing tips:

  • Tacos: Tapatio
  • BBQ Chicken Pizza: Cholula
  • Burgers: Chipotle flavored Tabasco (mixed in with whatever you already would put on a burger – good, mild spicy, earthy flavor)
  • Chips & Guacamole: Arizona Gunslinger (pretty mild to medium, but one of the best tasting ones out there)
  • Chips & Guacamole when served with margaritas: Marie Sharps Habanero (very mild for habanero, )
  • Scrambled eggs: Tabasco (if you’re old school or Franks Louisiana Red Hot)
  • Killer BBQ sauce: use your favorite bbq sauce and add some garlic habanero sauce (and optionally squeeze the juice of one orange – if you’re using at least a couple of cups of bbq sauce)

I have not yet tried ghost pepper sauce, made from the bhut jolokia pepper; the hottest pepper on the planet. To be honest I’m a little afraid of it, but at some point I’ve got to find out what that’s like. It’s not just about the heat though; it’s gotta taste good. If you’ve tried it, let me know how it was.



Leave a Comment
  1. Marco / Jun 18 2010 2:36 AM

    Another interesting shot Steve, good to see such a range of photography!

  2. Dave / Jun 18 2010 9:22 PM

    excellent quiver of sauces….I too am a huge fan of hot sauces. If you ever see Rickey’s Habanero Sauce, you just have to buy some. Best of the bunch.

  3. Steve / Jun 23 2010 9:50 AM

    Thanks! I’ll have to check out Rickey’s next time I’m on the hunt for new sauces.

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