To me, nothing says “we care” like housemade hot sauce. There’s a lot to like about Cholula, Sriracha, or the old faithful Tabasco, but a chef-crafted sauce, lovingly designed to match the style and particular flavor of the dishes it enhances, will or *should* always beat out the mass-produced grocery store competitors.
But therein is the problem. It’s not easy to make a hot sauce with good plate appeal, bringing the heat without sacrificing the flavor. Not running like water, but also not sticking to the spoon like sour cream. Too many sauces are the color… Read More