Hot Pepper Sauce - A Trinidadian Staple
Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!
What Is Peri-Peri Sauce and How Do I Use It?
Made from African chile peppers, this sauce packs a serious punch. Here's how to incorporate it into your cooking.
How to Make Homemade Sriracha Sauce
Sriracha sauce is possible to make at home with this recipe from Chef John.
Bob's Habanero Hot Sauce - Liquid Fire
Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.
Chef John's Harissa Sauce
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Category Five Hot Sauce
This flavorful homemade hot sauce can be substituted in any recipe calling for Tabasco or Louisiana Hot Sauce. It's great on foods to add a lot of flavor and heat.
Habanero Hot Sauce
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
Fresh Tomato Chili Sauce
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.
Dersa (Algerian Chile Paste)
Algerian dersa is a spicy garlic and chile paste, similar to harissa, made by blending garlic, chile, cumin, and paprika together using a mortar and pestle. It is used a lot in the Maghreb region as a seasoning for fish, meat, or potatoes. Not everyone uses exactly the same proportions or the same spices. Some people add lemon juice, others add parsley. In short, there are as many variations as there are tastes, but the basic ingredients are almost always the same: garlic, cumin, chile or cayenne pepper, and olive oil.