Everyone has the industrially produced hot sauce sitting at the back of their fridge, often for a long time. While this sauce has nothing wrong, it’s not particularly intriguing. Most commercial hot sauces are vivid but not hungry, fire without heart. Try the seasonal homemade hot sauce, a condiment that slaps, sings, and rises in the air with depth and fascination for a more compelling alternative. The homemade hot sauce will make food, snacks, and marinades more memorable and vibrant. The energy of homemade hot sauces is enhanced because the freshness and currentness of the ingredients create a multiplicative flavor that is vibrant and powerful. The increasing heat of chilies weaves its way through every seasonally-based sauce, carefully imposing its power in a way that isn’t likely to dominate the flavor of other ingredients. It’s a result that provides cooking using seasonal vegetables and fruits with greater depth and altitude, even if it’s only utilized in the smallest amount.
Spring: Celery, Green Apple, and Jalapeno Hot Sauce
This hot sauce has the zing of the green apple, and the mineral-like, clean snap of celery wraps itself up to the mild grassy jalapeno. Unlike an aggressive heat, this sauce provides an easy, excellent heat; it is also a great dip sauce.
Summer: Tomato, Peach, and Habanero
The intense hotness of the habanero is subdued, albeit slightly, by the soft sweetness of the peach and the fantastic, refreshing scent of mint leaves. The mild acidity of tomatoes produces an edgier and more round hot sauce, a final touch to barbecued meats. However, it could be poured out more generously as a base marinade.
Fall: Carrot, Pear, and Poblano Hot Sauce
This autumnal hot sauce roasted and raw poblanos provides a mildly spicy result that doesn’t fade or lose its intensity, even when compared to other ingredients. The smoky roasted chiles tuck into the earthiness of the vegetables, while the fresh pears – that remain incredibly present will bring out the sweetness of each ingredient. This sauce can be served over the root vegetables before roasting or cooked into a stew.
Wia enter Fennel, Meyer Lemon, and Serrano Hot Sauce.
Serrano peppers are native to the mountains that are part of Mexico (the name refers to the word “Sierra”), and their vibrant grassy taste blends the rich flavor of Dijon mustard and the licorice-laced sweetness of fennel and the sharpness of white wine and citrus vinegar to make a harmonious hot sauce that has a surprising edge. This hot sauce offers flexibility and reach and can be an excellent addition to rich braises and stews.