Thursday, January 10, 2008

Hot Sauces

My teenage sons went through a hot sauce phase about a year ago and had to try every one they could talk me into buying. They don't use very much any more (since the big user went to college), but hot sauce bottles have a very long half-life once you bring them home. It is interesting to see how many countries have their own flavor of hot sauce, adapted to their cuisine; our collection of bottles approaches a UN meeting in national diversity. Although emptier than it used to be, our cupboard still hosts the following bottles:
  • Louisiana Perfect Hot Sauce
  • Brother Bru-Bru’s African Hot Sauce - it has a man on the front who looks Jamaican more than African and whom my kids agree has the scariest smile they have ever seen. This one is always approached with caution, more for the unusual smell than the heat.
  • Viet Cuisine Vietnamese Hot Chili Sauce
  • Iguana Mean Green Jalapeno Pepper Sauce - the only green hot sauce in the bunch.
  • Tabasco Pepper Sauce - the old standby, also from Louisiana.
  • Tiger Sauce (nearly empty) - it has the coolest label.
  • Hot Chili Sesame Oil - unopened, but one I use in cooking when I want to add heat to a vaguely Chinese dish.
  • A Taste of Thai Sweet Red Chili Sauce - it should be in fridge, but is a nice sweet-hot sauce that we use with fondue a lot.
  • Mongolian Fire Oil – a favorite of mine for cooking, and of my sons for ramen noodles.
  • Cholula Hot Sauce - from Mexico; it is my son's favorite for topping pizza.
  • Sriracha Hot Sauce – A big bottle with oriental writing of some sort - maybe Korean? Good on pork sandwiches and the like.

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