Pepper sauce is a hot sauce made from hot peppers, with varieties classified by the peppers used and heat level on the Scoville scale. North American, Mexican, West Indian, Asian, and Japanese varieties differ in heat and flavor. Capsaicin is the chemical that makes peppers spicy, and the Scoville scale measures heat. To make your own hot sauce, mix peppers with vinegar, garlic, salt, and other ingredients. Pepper sauce is a great condiment for many dishes.
Pepper sauce, also called hot sauce or hot pepper sauce, is a variety of hot sauce made from hot peppers. Pepper sauce is common in many chili growing countries around the world. Hot sauce varieties are usually classified by the peppers used and the amount of heat in the sauce, determined by the Scoville scale.
In North America, pepper sauces vary by region. Mexican salsas tend to be less hot and more flavorful than other varieties, often using smoked chiles as a base. Louisiana-style pepper sauce is generally much hotter, often using cayenne or Tabasco peppers as a base. Throughout the West Indies there are a variety of versions, most of which use Scotch bonnet or habanero peppers to add heat to the sauce. These flavorful varieties often include unusual ingredients, such as tropical fruit, cloves and limes.
Asian hot sauce is usually used as a dipping sauce or as an added stir-frying ingredient, as opposed to the prevalence of North American varieties as a condiment. While some varieties, such as the Chinese Duo Jiao, are extremely hot, many Asian pepper sauces tend towards sweetness rather than heat. In California, traditional Vietnamese pepper sauce has become a popular topping for French fries. Japanese sauces are often blended into soups and noodle dishes or used as a dipping sauce for dumplings such as gyoza.
The reason peppers and pepper sauce taste spicy is due to a chemical called capsaicin. This naturally produced chemical is mildly irritating to humans, causing a burning sensation or a warm sensation in the mouth when ingested. The measure of hotness in a variety of pepper is taken by a method called the Scoville scale.
The scale and resulting Scoville heating units measure heat by determining at what level a pepper’s heat is no longer detectable. By diluting pepper extract with sugar water until the capsaicin reaction no longer occurs, the Scoville scale creates a rating of how hot the pepper is. Anaheim peppers are rated between 500-2500 units, making them one of the milder peppers, while the Indian Naga Jolokia pepper is believed to be the hottest pepper in the world, with a rating of 855,000-1,041,427 units.
To make your own hot sauce, chop fresh peppers or rehydrate dried ones and mix with vinegar, garlic, salt, and any other ingredients of your choice. Some recipes tell you to simmer the mixture to make a reduction, others recommend simply pouring the blended or processed ingredients into a sterilized mason jar, capping and refrigerating. Be careful when preparing fresh peppers, as the chemicals in them can cause burning sensations on the skin and especially the eyes. It is recommended to wear clean kitchen gloves when handling the peppers.
Pepper sauce is a great dipping sauce for appetizers or vegetables. It is traditionally served with Southwestern and Central American dishes as a condiment. If you’re making a stir-fry or pasta dish, try adding a few tablespoons of red pepper while cooking. If you have a very thin runny sauce, which may be sold as pepper oil, try adding a few drops of popcorn. Using pepper sauce gives a delicious kick to any meal, and as you experiment, you’ll discover your preferences for the level of heat, concentration, and favorite dishes of pepper sauce.
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