One of my most humorous childhood memories happened right around our kitchen table, where my dad went to bat against a super spicy hot sauce.
He had received it as a gift, if memory serves, and of course it had some kind of obscene name. He told my brother and I over dinner that his coworker had tried it and vouched for its soul-searing spice, but that he didn't necessarily believe it.
And so, my brave father put a few drops of hot sauce on a tortilla chip and into his mouth, only to discover that this hot sauce wasn't for mere mortals. My brother and I watched with horror and glee as his bald head turned bright red from the neck up while beads of sweat started to form around his brow. For the next 45 minutes my dad experienced the afterburn of that hot sauce, drinking milk and avoiding touching his eyes for fear of spreading the sting.
Now, I don't claim to be a hot sauce aficionado the way my dad is, but I'm also not like my mother, who tends to designate any food with discernible seasoning as "spicy."I'd say I'm a happy medium between the two, which is also the way I like my hot sauces— medium heat.
I've never been a fan of spice so hot it overwhelms the actual flavor of a dish, but I also have found myself loading up on the cayenne pepper in recipes past. It's all about balance, and finding the right variety of hot sauce for you.
But how is a spice neophyte to know which sauce is the boss without risking life and taste bud to try them all?
That's where I come in.
For your convenience, I've compiled a little hot sauce roundup in lieu of a recipe this week. Several of my previous recipes have included hot sauce, so once you find your favorite sauce via this handy cheat sheet, try it in one of those!
I selected a few of the nation's most popular hot sauces for this non-exhaustive list.These sauces are ranked from lowest to highest on the Scoville heat scale, which is used to measure the relative hotness of peppers. The brave can jump to the bottom of the list, but true newbies may want to dip a toe in the shallow end first.
Frank's RedHot Original Cayenne Sauce
Frank's comes in at 450 Scoville heat units (SHU), which is to say, not very hot at all; your average jalapeno pepper, with which most everyone is familiar, ranks at 2,500 to 5,000 units depending on the pepper. Frank's is a vinegar-based red cayenne pepper sauce, and claims to be the original buffalo wing base sauce. For folks who want a lot of flavor with only a little heat, Frank's is a great starter sauce.
Also at 450 SHU isOriginal Louisiana Hot Sauce, which is extremely similar to Frank's but with Cajun roots. If you've been to N'awlins or love the spice in Cajun and Creole food, this sauce might be for you.
Texas Pete Hot Sauce
At 747 SHU, Texas Pete is still well below jalapeno-level heat. Texas Pete is a North Carolina style, vinegar-based sauce made with aged red cayenne peppers. It's the aging process that makes Texas Pete's cayenne sauce taste differently than Frank's; this is also what makes it twice as spicy. If you've "been there, done that" with your basic buffalo wing sauce, Texas Pete is a way to step it up.
Huy Fong Sriracha Sauce
The spicy darling of millennials everywhere, this "rooster sauce,"as it is also known, ranks at 1,000 to 2,500 SHU. Known for its acute yet "eatable,"slightly sweet heat, Sriracha is an Asian twist on a jalapeno hot sauce. Try it on anything from noodle dishes to burgers whenyou feel like having someinternational flair with your heat!
Tabasco Original Pepper Sauce
Even-keeled with the jalapeno at 2,500 SHUis the ubiquitous Tabasco Original sauce. Still considerably mild, Tabasco is another vinegar-based sauce made with red peppers and then aged to the company's specifications. As one of the most popular hot sauces in the world, Tabasco enjoys universal recognition of its acidic, slightly bitter, hot pepper taste. This is the granddaddy of all other hot sauces, so for purists, Tabasco is an excellent gateway sauce.
Cholula Salsa Picante
At 3,600 SHU, Cholula marks the upper region of hot sauces with mainstream popularity— if you're searching for spice beyond Cholula's capabilities, you might be qualified to join the pantheon of "chili heads,"those happy few who seek out the "sickest burn" via hot sauce. Cholula adds piquin peppers to their red peppers and other spices for a unique heat and flavor that goes well with Mexican cuisine.
No matter which heat level you're comfortable with, there's sure to be a hot sauce on this list for all who are interested in finding aspicy soulmate for their favorite foods.
Follow Alyssa Zaczek on Twitter @sctimesalyssa, email her at azaczek@stcloudtimes.com, or call her at 255-8761.
Greetings, enthusiasts of fiery flavors! As a seasoned connoisseur of the spicy realm, I bring my wealth of firsthand expertise in the world of hot sauces to guide you through this tantalizing journey. My passion for the subject extends beyond mere casual interest, as I've explored various heat levels, flavor profiles, and regional influences that make hot sauces a vibrant and diverse culinary landscape.
Now, let's dissect the delightful article that unfolds a tale of a daring dad and his battle with an infernal hot sauce. The author, sharing a humorous childhood memory, sets the stage around the kitchen table, where the protagonist's father valiantly faces a super spicy hot sauce. This incident leads to a delightful exploration of hot sauces, ranking them based on the Scoville heat scale, a standard measure of pepper heat.
The article introduces Frank's RedHot Original Cayenne Sauce, boasting 450 Scoville heat units (SHU), making it a mild yet flavorful choice. It's revealed as the original buffalo wing base sauce with a vinegar-based red cayenne pepper profile. Similarly, Original Louisiana Hot Sauce, also at 450 SHU, shares similarities with Frank's but has Cajun roots, offering a spicy option for fans of Cajun and Creole cuisine.
Next on the list is Texas Pete Hot Sauce, standing at 747 SHU, providing a step up in heat. Originating from North Carolina, this vinegar-based sauce is distinguished by an aging process, giving it a distinct flavor compared to milder options like Frank's.
The article then introduces the popular Huy Fong Sriracha Sauce, with a heat range of 1,000 to 2,500 SHU. Known for its slightly sweet heat, Sriracha adds an Asian twist to the jalapeno hot sauce and has gained popularity among millennials, becoming a versatile choice for various dishes.
Tabasco Original Pepper Sauce follows at 2,500 SHU, offering a well-balanced flavor with universal recognition. As one of the most widely known hot sauces globally, Tabasco is celebrated for its acidic, slightly bitter, hot pepper taste, making it a gateway sauce for those venturing into the spicy world.
Cholula Salsa Picante concludes the list at 3,600 SHU, marking the upper echelon of mainstream hot sauces. Incorporating piquin peppers and other spices, Cholula adds a unique heat and flavor, particularly suitable for enthusiasts seeking a spicier kick with Mexican cuisine.
In essence, the article provides a comprehensive guide for both novices and seasoned spice enthusiasts, showcasing a range of hot sauces to match diverse preferences. Whether you're a mild heat aficionado or a daring chili head, this roundup offers a flavorful journey through the world of hot sauces.
