Posted on 03/01/2021 8:33:32 AM PST by mylife
When you’re barely allowed out of your home, let alone your neighbourhood, you have to mix things up whenever you can. From Chinese XO to Romanian mujdei and Filipino banana ketchup, these spicy sauces will bring the whole world into your kitchen
Feeling saucy ... Crystal hot sauce, Walkerswood jerk marinade, Best Ghana shito, Lao Gan preserved black bean chilli oil and Maggi liquid seasoning. Feeling saucy ... Crystal hot sauce, Walkerswood jerk marinade, Best Ghana shito, Lao Gan preserved black bean chilli oil and Maggi liquid seasoning. Composite: Simon Leigh/The Guardian Britain is splashing out on condiments like never before. To alleviate the grind of lockdown cooking, we are raiding the global larder way beyond ketchup and brown sauce, to unlock a world of hot, concentrated, punchy flavours with the ability to transform a meal in seconds.
Specialist retailers report booming sales, with the importer MexGrocer shifting double its usual amount of Valentina hot sauce last year. At one stage, sales of Lao Gan Ma chilli oils were up a staggering 1,900% at the online shop Sous Chef, a repository of revelatory sauces. But what should you try next?
We asked leading chefs and food obsessives for their homemade sauce hacks and store cupboard secrets, most of which are readily available online if you cannot get to an Asian or African supermarket or a continental deli. Please note: no one suggested serving roast chicken with mint sauce.
(Excerpt) Read more at theguardian.com ...
I like Lee Kum Lee’s Sriracha. It’s different from original Sriracha.
I also prefer Tamari sauce to Soy sauce. (Tamari is only soy, no fermented wheat.) Kroger’s “Simple Truth” lime has an organic one.
And: HP sauce from UK for meats as well as Worcestershire (which also has a low sodium option.)
Simple truth line* not lime*
What does that ‘shito’ Taste like?
Shito chili sauce; on sampling this hot stuff, does one then reverse the syllables?
I live in the sticks. Fewer people driving means less road kill. My protein intake is suffering.
Squid brand is the only fish sauce for me.
HP sauce is really good. It’s the tamarind.
Soy is bad news.
Your article shows some really good ideas. I will have to approach them ‘gingerly’. I’m still just learning how to best use the standard Sriracha Chilli Sauce.
None of the selections seemed bent on making the hottest possible sauce in the world, just to make the record books.That’s NOT what I’m really after. I’m not one of those people who likes to drink “Dynamite” and brag about it online. My Gutwalls and my Ports of Entry will get even with me if i overdo it.
The minute I saw Shito sauce I knew this would be a fun thread.
GEORGE: Why don’t they have salsa on the table?
JERRY: What do you need salsa for?
GEORGE: Salsa is now the number one condiment in America.
JERRY: You know why? Because people like to say “salsa.” “Excuse me, do
you have salsa?” “We need more salsa.” “Where is the salsa? No salsa?”
GEORGE: You know it must be impossible for a Spanish person to order
seltzer and not get salsa. (Angry) “I wanted seltzer, not salsa.”
JERRY: “Don’t you know the difference between seltzer and salsa?? You
have the seltezer after the salsa!”
GEORGE: See, this should be a show. This is the show.
***Soy is bad news.***
If you are referring to the estrogen in soy, the fermentation process removes it. So soy sauce is estrogen free.
I will opt for Doc Fords Yucatan.
I use it with shrimp, baked fish, scrambled eggs u name it good stuff
https://www.shopdocfords.com
You really want some hot sauce? Try a couple of drops of DAVE’S INSANITY SAUCE. Super hot going down, and the next day the old expletive “S**T FIRE!” will give it new meaning.
Just a couple of drops.
They “three crabs” label from Vietnam, you’ll change your mind.
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
That stuff could take the paint off a wall.
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