The Essential Hot Sauces

“He who controls the spice controls the universe.”
― Frank Herbert, Dune


Oblique Strategy:
Don’t break the silence

I am all about the hot sauce. Food exists largely as a means to shovel hot sauce into my mouth. There is a simple test – if it doesn’t make the top of my head sweat – it isn’t hot enough.

Ok, I’ve been digging around my archive USB hard drive and found a blog entry from 2006, my second version of The Daily Epiphany, called The Essential Hot Sauces.I had a magazine ask for an article version of this – though they settled for a different one.


Right now, I have only three essential hot sauces. There are others that are good, but these are essential.

Cholula

First, is Cholula, the one that I guess would count as my single favorite. It’s the one with the wooden ball for a cap – easy to spot on a shelf. What makes it special is the fact it is made with Chile Pequin (or Piquin, similar, but not quite there, to the cultivated Tepin), a tiny wild chili instead of some cultivated pepper. The sauce costs more because of that but it has a complex flavor unmatched in cheaper sauces.

Bufalo Chipotle

Next, I still have Bufalo Chipotle on my list. None of the other Bufalo brand sauces are very good – but their Chipotle is the best. I’ve enjoyed the various uses of chipotle (smoked jalepeno peppers) for years, long before they were as famous as they are now, and am a little perturbed at something I like so much become chic, Americanized, and homogenized. Still, the old standby, Bufalo Chipotle hasn’t changed a bit. Its flavor, from a smoked pepper, is very different from any other type of sauce, and it great for a change of pace. Also, it’s thick and dark in color (almost a black-purplish-brown) and can be attractive when used with a contrasting sauce such as:

The third sauce is one I learned to like since 1998. It’s Sriracha, and is an Asian sauce – the one in the plastic squeeze bottle with the rooster on the front.

Sriracha

It’s thick too, and a bright orange, and mixes well with other stuff. I think I eat more of this than any other kind.

I think I need to add a couple more – a Louisiana sauce at least (Something other than Tabasco – that old favorite seems to be getting too thin and vinagar-y lately) and maybe a habanera-based sauce (these are so hot… I want to find one with some flavor in it).

Any suggestions would be appreciated.


It’s funny to read this after all these years. It’s odd to thing about a time before Sriracha because it is now such a ubiquitous part of my life. Otherwise, those three are still essential.

At the end, I wondered about Louisiana hot sauce, since then I made up my mind and wrote a blog entry about it:

Tabasco or Crystal

A tough choice.

Crystal it is.

And I wondered about Habanero based sauce. I have a homemade habanero sauce that is great and the link takes you to a blog entry and recipe, but I don’t make it too often – it’s too dangerous (I’m sitting here sweating, just thinking about it). I will buy a Yucateco sauce, green or red, to keep on hand in case of emergencies. Be careful with it, it’s hot.

But what I wanted to write about, is that I am addicted to a new hot sauce. We were at a restaurant (already forgotten what it was) and they had a green Sriracha sauce that was delicious. It wasn’t very hot – but it had a great flavor. They had red and green, but the green was something new.

Green and Red Sriracha

What caught my eye was that the bottles were labeled Distributed by ALDI.

Aldi, if you don’t know, is this cool new model of a grocery store. There is one at the end of our street and over a block. I like it especially because it is uphill from the house. I ride my bike uphill and then buy milk or water or other heavy items and coast downhill back home.

Now every time I go there I buy three bottles of the green Sriracha. I eat a lot of it because it isn’t all that hot – so I put too much on. I put it on everything. And I mean ever-y-thing. It’s too soon to say if I will add it to the essential list – I might tire of it. We’ll see.

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Daily Writing Tip 44 of 100, Recognize Them When They Show Up

For one hundred days, I’m going to post a writing tip each day. I have a whole bookshelf full of writing books and I want to do some reading and increased studying of this valuable resource. This will help me keep track of anything I’ve learned, and help motivate me to keep going. If anyone has a favorite tip of their own to add, contact me. I’d love to put it up here.

Today’s tip – Recognize Them When They Show Up

Source – On Writing, by Stephen King

Let’s get one thing clear right now, shall we? There is no Idea Dump, no Story Central, no Island of the Buried Bestsellers; good story ideas seem to come quite literally from nowhere, sailing at you right out of the empty sky: two previously unrelated ideas come together and make something new under the sun. Your job isn’t to find these ideas but to recognize them when they show up.

Let me tell you how story ideas feel to me.

Where they come from, I have no idea. When they will come, I can’t predict. Why they come, I can’t explain – but come they do.

They feel like a serious itch – or like a stone in my shoe. Something that I, no matter how hard I try, can’t get out of the forefront of my mind. I really can’t think of anything else.

Until I write them out – write them away. Then and only then will they leave me alone and I can get on with my life. It’s a need, an addiction – graphomania, if you will.

Everyone has addictions – the question is if you can live with your addiction or even control it and make it work for you. I think that for me, for my graphomania, I can work it out.