I knew I could count on you. But AB....thanks anyway...no way would I ever use Seratcha or whatever that hot pepper is. I like a little spice but am not suicidal.
Me neither, but for a different reason. I use the Scriracha for Asian dishes or at the table, as it has a great taste.
For Cajun you want Cajun hot sauce, and for Mexican, I usually use the juice from pickled jalapenos (and chop some up too)
The bottom line is, if you don't go crazy, all those sauces/juices impart a specific flavor without adding a lot of heat (unless you get crazy with them) You certainly can't take it back out.
Ground Cayenne pepper will make it hot, but doesn't have much flavor benefit.
Well, Pat, my good FRiend, it’s like a lot of things in life, moderation—not abstinence—is the key.
Or as they used to say in the Brill Cream days, “A little dab will do ya!”
It’s no more hot than Tabasco, and tastes better IMHO.