Hello hello,
Welcome to part 2 of hot sauce adventures. I’ve really enjoyed learning about different hot sauces from across the world. Once again, discovering, that we’re not all that different. From wrapping our meats into fragile doughs, to stuffing breads with variety of fillings. Most cultures and nationalities have more cross overs than they might think, and a love for spicy accompaniments is one of them.
When I fall into a funk, I often up my hot sauce/spice/heat intake. And I always tell my other half ‘It makes me feel alive’. So here’s to hot sauces for making us feel alive.
Jamaica: Scotch Bonnet Pepper Sauce
Ingredients: Scotch Bonnet Peppers, that’s it!
Scotch Bonnet is THE hot pepper of the Caribbean and you can find commercially produced brands on the shelves in the shops but you can also have a go at making your own and you better add it to everything. Pickapeppa is the most popular brand and it’s been around for over 100 years, sauces come in various flavours and heat levels.
Japan: Rayu
Ingredients: chilli flakes, ginger, garlic, sesame seeds
Rayu is not dissimilar to Chinese chilli oil. Japanese version usually has an addition of ginger, garlic and sesame seeds. It’s really easy to make and you’ll want to spoon it over everything. Japanese tend to eat it with plain white rice, and I am very much here for it. Please, never ask me to choose between rice or pasta. Both are equally as important to me. Here’s a video for making your own rayu, you can omit and replace any ingredients that you might not like
Korea: Gochujang
Ingredients: chilli peppers, fermented soy beans, glutinous rice, salt
My absolutely favourite, my ride or die. There’s always a tub of gochujang in my fridge, I’ve embraced this spicy paste from day 1. Back in March, I did a deep-dive on Gochujang, have a read here. As mentioned, it’s more of a paste than a sauce, it’s often used with other ingredients to create dressings, marinades and condiments. The most popular being ssamjang, used to top off rice dishes, grilled meats and everything in between. Don’t bother making your own gochujang, just go to your local East Asian Supermarket.
Laos: Jeow Bong
Ingredients: pork skin, chillies, galangal
Some of the sauces listed last week had an addition of fermented fish to add the umami richness, the pork skin has similar properties here, adding texture and flavour from fat. It has a chewy texture and a long shelf life. It’s used for an array of snacks, stir fries, marinades and as a dip for rice. Try making your own, using this recipe.
Libya: Harissa
Ingredients: roasted red peppers, Baklouti peppers, garlic paste, caraway seeds, coriander seeds, cumin and olive oil
I covered Harissa via Algeria in the last week’s issue. And I also did a deep-dive into Harissa many many months ago, you can find it here. Harissa is a versatile babe, suitable for marinating, dipping, spiking your favourite condiments and so much more.
Malaysia: Sambal
Ingredients: ground red chillis, shrimp/fish paste, garlic, shallots
You can’t think of Malaysian cuisine without thinking sambal. Rich in flavour and varied in potency. As many other hot sauces, sambal is very versatile - used as a marinade, a dipping sauce or a condiment. Make your own or find in your local Asian supermarket.
Mexico: Valentina, Cholula & Salsa Machas
Sauces ingredients: red chillies, vinegar
Valentina and Cholula are the most popular brands in Mexico. If you live in the U.K., you most likely have tried Cholula at some point. It’s versatile and once again, can be used as a marinade, a dip, a topping or you can add it to your favourite condiments to add some flavour. This is a recipe for making your own, but if you’re not up for it, grab a bottle from a trusted supplier from your local supermarket or MexGrocer.
Salsa Macha ingredients: dried chillies, sunflower seeds, peanuts, sesame
My lovely neighbour/friend/Frank’s godmother fairy Tere introduced me to Salsa Macha a few months ago and I am in love. It’s similar to Chinese Chilli Oil, but it also packs my favourite, nuts! Adding incredible texture and crunch. When I asked Tere how they use it, she said ‘with everything’ and who am I to argue? Since I’ve used it on my eggs, rice, noodles, in sandwiches, on toast, stirred through green vegetables. You can make your own or shop online.
Morocco: Harissa
See above for Libya
Panama: Panamian Mustard Sauce
Ingredients: Scotch bonnet or habanero peppers, mustard, spices
An unusual addition of mustard gives this sauce a unique flavour, and beware, this is a really hot one. Use sparingly for marinades, dipping and spicing up your favourite dishes. You can try making your own.
Peru: Aji Amarillo Sauce
Ingredients: Aji Amarillo Peppers
Aji Amarillo peppers are the soul of Peruvian cooking, used across many dishes and are an absolute must have. The sauce produced from these sweet fruity yellow peppers is a great companion for chicken, fried yucas and potatoes. You can make your own using this recipe.
Portugal: Piri Piri
Ingredients: Bird’s Eye chillies, citrus peel, paprika, bay leaves, tarragon, oregano, lemon juice
You probably tried this, you probably have a bottle of it in your fridge. Developed by Portuguese explorers who discovered Bird Eye chillis and turned them into spicy chicken marinade. Now popular not just in Portugal's former southern African colonies, but all over the world.
Serbia: Ljutenica
Ingredients: peppers, aubergines, carrots, garlic, vegetable oil, sugar, salt, tomatoes
This is very similar to Ajvar and Pindjur (see last week’s issue). Popular homemade condiments that help preserve abundant summer produce and add colour to the dishes over the grey winter months. Comes in different textures-smooth, chunky, and with different level of heat-mild or hot.
Siberia: Khrenovina
Ingredients: horseradish, tomatoes, garlic
Chillies aren’t native to Siberia but everyone liked a bit of heat with their food. You can find this in shops but many also make it at home, once again, it’s a great way to preserve tomato glut. Usually served with meats, dumplings, as a dipping sauce. If you grow your own horseradish, you should absolutely make this, Salt & Time has a great recipe for Khrenovina (and many other fabulous things).
Sri Lanka: Coconut Sambol
Ingredients: coconut, red onion, red chilis, lime, cured fish
Sri Lankan is known for its’ spicy food. Coconut Sambol is similar to Sambals, with an obvious addition of coconut. It’s more of a relish than a sauce and it’s served at every household and eatery. You will need to shop around a little to make your own, but the end result will be worth it.
Thailand: Sriracha
Ingredients: chilli peppers, vinegar, garlic, sugar, salt
Sriracha isn't the only hot sauce of Thailand, they love Sambal and Nam Phrik more than they do Sriracha but I didn’t want to repeat the same sauces. I think most of the U.K. is familiar with Sriracha, Sriracha is my go-to for levelling up any dish. Pasta, rice, sandwiches, wraps, eggs etc etc. There is a variety of flavours and levels of heat your can try our the range, I am too much of a wuss to branch out beyond the classic.
The origin of the sauce dates back to the 1940’s when Thanom Chakkapak created it in the town of Si Racha (or Sriracha), located in Thailand. It is believed that Sriracha sauce was influenced by a garlic and chilli sauce from Shunde, China, which was popular among Cantonese immigrants who had settled in Si Racha in the early 1900’s. For many years, the garlic and chili sauce made by these immigrants was sold in Thailand until the first bottles of Sriraja Panich, the precursor to Sriracha sauce, were produced. If you love Sriracha like I do, here’s a fun little listicle (and no, you probably don’t pronounce it right).
Tunisia: Harissa
See above for Libya
Turkey: Biber salçası
Ingredients: red chillies, salt, vegetable oil
This paste is a labour of love, the chillies are sun dried and then roasted, before getting mixed with salt and olive oil. And then it’s used in many dishes, everything from shakshukas, to beans, to vegetables, to stews and of course, kebabs. It’s a great ingredient to have at home, it’ll help you elevate/change up your favourite dishes and it has a really long shelf life.
United States: Louisiana style & Buffalo Sauce
Louisiana ingredients: vinegar, pepper, chillies
You probably know her as Tabasco, thanks to Southern classics like gumbo and all things fried, we have this spicy little genius to bring our taste buds to life.
Buffalo ingredients: cayenne peppers, vinegar, garlic, butter/margarine
If you enjoyed Frank’s Red Hot, you’ve enjoyed Buffalo sauce. Frank’s is my go-to for making coating for fried chicken.
Vietnam: Sriracha
See Thailand above
Yemen: Sahawiq
Ingredients: coriander, cumin, olive oil, green or red hot peppers
Exactly like Israeli zhoug (covered in last week’s issues), this is a go to relish/condiment/topper for all things meat/fish and vegetables. I find it quite spicy but as already mentioned, I am a wuss.
Something to watch: Every single video on appetite.life Instagram, gorgeous gorgeous creations and I can’t look away
Cookbooks to explore: Kung Pao & Beyond by Susan Jung, for all fried chicken lovers out there. Books covers recipes from East and South Asia, including bone in, boneless and even whole fried chicken recipes. Cookbook opens with essentials and supplier list for both the U.K. and the U.S. (bonus!) and Susan shares best coating mixes and batters, as well as an array of side dishes. Thanks to this book we had THE best fried chicken last night, accompanied by the most delicious Japanese potato salad. I can’t wait to try out more recipes and also pickle some things using Susan’s recipes.
Thank you subscribing and reading. Enjoy getting acquainted with your new favourites and be bold. Use them as it suits you - marinate, dip, add to your favourite condiments and top off your favourite carbs.
Anya xx
Coming up next week: Rigatoni alla Gochujang Vodka recipe for Appetite Extra and Black Garlic deep-dive, as requested by the masses, coming next Sunday