Hot sauce

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There’s nothing like a dash of hot sauce to liven up even the blandest of all dishes. Actually, true to the genre of sauces throughout the world, the hot sauce isn’t only an accompaniment but also does honors as the prime ingredient in many dishes.
The term hot sauce couldn’t have been more apt for it pertains to any hot and spicy sauce made from chilly peppers or chilly extracts and vinegar. Thus, you may have sauces made from any kind of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) like red peppers, habanera or tabasco. The Tabasco sauce is the most popular amongst all the hot sauces available.
How hot your hot sauce is going to be is determined by the sort of pepper being used. Thus, you have the bell pepper using a barely-there flavor at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end. Interestingly, it is a substance called capsaicin, which imparts the characteristic heat to the pepper.
The hot sauce is a favorite ingredient in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbeque accompaniment. It is also used as a dipper. A hot barbecue sauce is generally a blend of sweet, sour and hot elements and the most popular combination comprises tomato flavorings, vinegar and sugar.
Barbecue sauces come in myriad forms, with each region boasting of their native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the tomato and vinegar established Oviedo Rat Removal variety tempered down by molasses, the white grape based Alabama type and the black pepper, mustard and vinegar mixture hailing from South Carolina.
For all the fire they spew, hot pepper sauces are easy to prepare.
Take a few peppers (the number wholly depends on how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with all the ingredients. Lastly, crush this heady mixture in a blender. Your hot pepper sauce is prepared.
A word of warning
While working with pepper and pepper sauces, do remember to don the gloves. Some peppers are nothing short of live ammunition and are known to cause skin irritation and are particularly nasty when they enter the eyes.
There is more to some pepper than just the sweet taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So aside from the different taste, the hot sauces also impart some nutrient value to the dishes they grace.
The hot sauce retains its own in whatever dish it appears. As the saying goes, like it or loathe it, you simply can’t ignore it.

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