The best condiment in the universe is hot sauce. It serves as a meal marinade, a food enhancer, and a technique to make any snack irresistible.
Are you looking for spicy snacks? We’ve got you covered, so don’t worry. Here are our top seven picks.
The nug life, including chicken and cauliflower, is what we’re here for. The king of the snack food is a nut. Seriously, we’re doing our hardest not to drool on our computer right now when we think of that crispy, crunchy coating and juicy, delicate flesh.
Chicken nuggets are the ideal food to have with chili sauce. Put a dish of your preferred sauce on the side and indulge in all the dipping you desire.
Vegan? No problem. Hot sauce goes great with tofu and veggie nuggets as well, but make sure the sauce is vegan-friendly.
Eggs’ mild flavor and creamy texture go incredibly well with hot sauce, particularly a super-spicy one made with scotch bonnet or habaneros. Additionally, eggs will keep you satisfied because they are a great source of protein.
We all agree that celery is one of the world’s most uninteresting and monotonous foods—the Coldplay of veggies. But if you serve it with a homemade hot sauce, *chefs kiss*.
We’re not sure why, but the heat of the capsicum and the crunch of the celery really go great together. It’s the pinnacle of gastronomic alchemy!
Do you want to develop your nuts further? Cover them in olive oil and your preferred hot sauce (we recommend a chipotle-based sauce for a smoky kick). Then toast them gradually in the oven.
And voilà! Very easy spicy nuts! The best part is that you can use any nuts you have at home with this.
The straightforward halloumi fry is currently one of our favorite snacks. It’s a small slice of cheesy heaven—crispy on the exterior, chewy on the inside.
Hot sauce tastes well with cheesy foods like halloumi fries and other cheese-based snacks. All are delicious, but to balance the smoothness of the cheese, we advise a fruity or fermented sauce.
Heck, if you want, you can completely dip a Babybel or cheese string in your chili sauce. Here, there is no judging.
No. 6 Popcorn
You can get either sweet or salty popcorn when you go to the movies. Even better, request both salty AND sweet in the same package. You naughty rebel.
However, if you want to give your popped corn a spicy touch, try shaking your bag with a little hot sauce added to it.
The benefit? You can blame the tears in your eyes on the hot sauce if you’re watching a sappy rom-com.
You would believe that fiery sauce and sweet fruit are incompatible, much like Kim K and Kanye. However, a fruity foundation can be found in many spicy sauces.
Mango, pineapple, and papaya are examples of tropical fruits that pair well with hot sauce. Make a fruit salad and top it with a drizzle of your favorite hot sauce for a hearty dessert that is also healthful.
What kinds of snacks pair well with hot sauce?
10 Snacks That Show Buffalo Sauce Is Effective in All Situations
- Wing Dipping A completed wing.
- Popcorn. This pair certainly is a thing of beauty.
- fried potatoes. I’m a big fan of this explosion of flavors.
- pasta with cheese.
- Boiler Chips.
What kind of sauce complements hot sauce?
Some of the most common responses are listed below:
- Pizza with pepperoni and Captain Mowatt chile sauce.
- A toast with avocado and pumpkin spicy sauce.
- Mayonnaise-based hot sauces in the Louisiana style.
- Street corn from Mexico and chipotle spicy sauce.
- Habanero hot sauce with a bagel and cream cheese.
- Refried beans and extremely spicy sauces
What kind of chips go well with hot sauce?
Lime, spicy sauce, and potato chips. I first tried it at a wedding in Mexico City, and it is the ideal Mexican snack.
The bride and groom simply referred to this treat as cochinada. This food is papas con cochinada, to be more precise. Chips are junk food, and cochinada is Spanish for filth. You should definitely eat a salad or something else shortly as well.
Kettle chips are ideal for this snack because they can withstand the acidity of the lime juice and the heat of the hot sauce. Any kettle chip, plain or unsalted, should be acceptable. The hot sauce should be somewhat thicker than usual. Consider Valentina or Sriracha in place of Tabasco or Cholula. Of course, using a Mexican condiment will earn you extra points. If you use chips from Mexico, you get double the extra points.
For the lime, we want to utilize the zest and the juice to really double-down on the lime flavor. Before cutting the lime, don’t forget to zest it. Simply put, that will make it simpler. Believe me.
So why are you still waiting? It’s time to indulge in a Mexican snack of lime juice and spicy sauce-drenched chips!
Put as many chips on a plate or bowl as you wish to consume. Add some hot sauce. If you’re feeling fancy, grate some lime zest over the chips using a microplane. Slice a lime, then squeeze its juice over some chips.
What foods pair nicely with Frank’s hot sauce?
There isn’t a meal, food, or eating occasion that Frank’s RedHot can’t handle, including pizza, eggs, pork chops, wings, and those adorable little party meatballs you serve with a toothpick.
Does hot sauce pair well with all foods?
Your top lip is beginning to develop a little layer of dew, and your lips begin to tingle.
A dish is only as wonderful as the spicy sauce that goes into it, according to heat seekers. These may not sound like ideal side effects of tucking into your favorite food, but they are.
Hot sauces can be added as a finishing touch to anything, from stir-fried vegetables to freshly baked bread, or they can be used to amp up a meal while it is being prepared. There is a seemingly limitless selection of sauces to pick from as international influences find their way into regular American grocery stores. Blends of sweet and spice are ideal for barbecue sauces, spiced-up pastes give soups and stews depth, and vinegary flavors give pretty much anything a zip. But how are you meant to know which kind of hot sauce to use in your cooking when more and more people start to warm up to it?
First: Know Your Limits
It can be alluring to jump right in and slather ghost pepper sauce on your breakfast eggs, but before you turn the heat up, be honest with yourself about how much heat you can bear. Some sauces are so strong that even a tiny amount can instantly cause your eyes to start to water.
The Scoville scale, which rates the heat of various chili peppers or anything made from chili peppers, is the finest tool for determining the level of spiciness in a sauce (like hot sauces). The hottest pepper in the world, Pepper X, has 3.18 million SHU, while bell peppers have a SHU range of 0-100. If you’re worried, look at the ingredients and note which kinds of peppers are used in the sauce because not all bottled sauces will list their Scoville rating. You may determine whether you’re in moderate or mouth-scorching zone with a fast online search. (See this useful chart for peppers ranging in heat from sweet to hot.)
Hot Sauce Stylesand How to Use Them
The only thing left to do is investigate and experiment after you are sure in your ability to withstand a certain level of heat. Here’s all you need to know about some of the hot sauces that are used to make dishes pop around the world.
A Louisiana-style hot sauce is a thin, somewhat salty sauce that can be used as a condiment or a cooking component. You’ll probably recognize it most frequently as Tabasco or Red Hot. Typically, it consists only of pureed chili peppers, vinegar, and salt, while some variations take it a step further by fermenting the pureed product. Tabasco is a fantastic first hot sauce to try if you’re first enticing your heat-seeking taste buds because of its adaptability and relative mildness on the hot sauce scale.
Use it in meat marinades (it particularly enhances the flavor of these pulled pork sandwiches), dips, as the foundation sauce for stir-fries, noodle bowls, and meals like this Creole Sausage Pasta, and liberally sprinkled over eggs, pizza, tacos, burgers, and other foods. Or incorporate it into any of these recipes inspired by Buffalo wings. This hot chicken sauce is made with a foundation of Louisiana-style hot sauce.
Mexican-style hot sauces contain a little amount of vinegar but have a thin consistency comparable to Louisiana-style (or none at all). Usually, a mixture of chipotle, habanero, jalepeno, and pequin chilies is used to make them. The brand that you’ll most frequently encounter at Mexican restaurants is Cholula.
Use it in soups and stews to add a little spice, in taco dip or simply plain tacos, in Spanish rice, or as a drizzle over eggs, potatoes, or roasted vegetables.
This enormously popular red-orange hot sauce, sometimes known as “rooster sauce” in the United States, hails from Thailand’s Si Racha (thus the name). The adaptable sauce, which is made from red chilies, sugar, salt, garlic, and vinegar, can be used on pretty much anything, whether it has an Asian influence or not. (It was even incorporated into ice cream!) Discover more Asian sauces that you ought to stock in your pantry.
Use it in sauces like the glaze on these Sweet Sriracha Wings, in rice or noodle dishes like shrimp pad Thai, in any soup, or drizzled over foods like mac and cheese and omelets. Make a fantastic Sriracha mayo sauce by combining a little with some mayonnaise. Use it as a spread on sandwiches or a dipping sauce for fries.
Chili garlic sauce, which is somewhat of a cousin to Sriracha, has many of the same components but is chunkier, a little bit hotter, and has more fresh garlic flavor. In contrast to Sriracha, it normally utilizes much less, if any, sugar and typically comprises spicy red chili peppers, garlic, white vinegar, and a little bit of salt. Although chili garlic sauce can be used as a condiment as well, cooking is the optimum time to use it.
Where to use it: Stirred into soups or stir-fries, dolloped on top of rice or noodle bowls, or mixed into dips (like the chili mayo for these sweet potato wedges).
Watch for even more harissa-containing recipes to start appearing everywhere. It is a crucial component of North African cuisine, which is rapidly gaining favor in the United States. It is a thick paste produced from a mixture of oil, herbs and spices like coriander, cumin, caraway, and garlic, as well as dried chiles like bird’s eye and serrano. It can be purchased in specialized food shops or the ethnic section of supermarkets and comes in either jarred or canned form.
Use it as a condiment or in cooking (try adding it to plain hummus for a fun twist!). It may be blended into dishes like this Moroccan Vegetable Chicken Tagine, West African Chicken Stew, or a sauce for braised beef. It can even be mixed with ketchup for a spicy way to dip your fries.
There’s a good possibility that if you sit down at any restaurant in New Mexico, you’ll be asked to select between “the red” and “the green.” The classic red or green chile sauce that is typically smothered, drizzled, stuffed, or swirled into practically any meal, from breakfast to dinner, is what your server is alluding to. The red or green New Mexico chile peppers—typically Hatch, Pueblo, or Rio Grande—along with onion, garlic, cumin, chicken stock, and maybe a little flour for thickening—are used to make the sauces. It can be found in enchiladas, burritos, huevos rancheros, eggs, potatoes, and tamales, among other dishes.
Will cheese pair well with hot sauce?
A melty grilled sandwich is the perfect vehicle for delivering hot sauce, particularly one made with young gouda, a well-known melter. Try Yancey’s Fancy Smoked Gouda With Bacon for a wedge that can compete with sriracha, one of the nation’s most popular hot sauces. Its meatiness contrasts sharply with the sauce’s distinctively sweet and garlicky flavor. Or pair an aged gouda with a sriracha-infused brew for a roasted-toasty match with a fiery finish.
How do you like your spicy food?
I was fortunate to have a mother who loved spicy food. I have early memories of drinking glasses of milk to help me handle her five-alarm chili. Additionally, taking part in taste testing for salsas, hot sauces, and other spicily flavored foods while working for Chile Pepper magazine has helped me become more tolerant of spicy foods. Here are six methods to take your spicy food game to the next level for those who are new to it or simply want to.
Start by adding additional black pepper to your mac and cheese or red pepper flakes to your soup. Due to a multitude of health benefits (boosting the metabolism, decreasing blood pressure, etc.), Seema Vora, an integrative health practitioner in NYC, suggests a spicy diet to her clients. She suggests beginning with ketchup mixed with a few drops of Tabasco.
Savor the Flavor
Monica Bhide, author of Modern Spice, advises focusing on flavors and scents that entice you to keep eating. Just be mindful to exercise restraint. “Utilizing too much of a spice when seasoning food is the most common error. Fresh spices give amazing flavor when used judiciously “she claims. Before combining many spices and flavors into one meal, add one spice at a time to see if you like its flavor.
Increase the Spice… Slowly
Before tackling jalapenos and serranos, start with milder varieties like poblanos and cubanelles.
Increase the amount of spice after your taste buds become acclimated to it. Consider include chopped, seeded chilies in your meals. Before moving on to jalapenos and serranos, start with milder varieties like poblanos and cubanelles. My acquaintance, who developed a tolerance for spice, offered the following advice: “Although it should be relatively progressive, don’t be afraid to occasionally go a little overboard with the heat. You don’t have to smother every meal in spicy sauce, but if you want to increase your tolerance, you should occasionally eat something that makes your lips burn. No pain, no gain—how that’s it is when you exercise a muscle.”
Keep It on the Side
When cooking for large gatherings of people, head chef Marie Oaks of the Bosque Village in Mexico must strike a balance between those who enjoy spicy food and others who don’t. Serving hot sauces or salsas on the side so that each person can customize their addition is one effective strategy she’s discovered for accomplishing this. This concept is especially helpful if you want to raise your tolerance but other family members might not be as motivated to do so.
Have Coolants on Hand
Drink some milk with your dinner, or stir some sour cream into the salsa. Dairy products help a lot in easing the agony of any spicy food. “An excellent suggestion is to pair hot food with something that naturally cools the body. For instance, Thai food is frequently spicy but contains a lot of soothing coconut milk “Says Seema. Additionally, you’ll notice that Indian and Mexican food frequently include cilantro or lime, both of which are cooling and aid in reducing the potent effects of spicy food.