THE STAPLE

THE STAPLE

HOT SAUCE

People can get heated about their hot-sauce allegiances. Most are made with the same key ingredients—chilies, vinegar, salt—but the best ones deliver flavor, not just fire. They should taste of fresh, tangy chilies. Continue to smother your wings in the stuff, but also try a dash or two in less expected places—like fried egg sandwiches, pasta salad, barbecue sauce, and even clam chowder—for a stealthy, spicy kick.

Written by Chris Morocco Photograph by Aaron Dyer

3 QUICK IDEAS

RECIPE Cucumber chilibutter sandwiches

HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 4

Mix 4 tablespoons unsalted butter (at room temperature), 2 teaspoons hot sauce, 1 chopped red chili pepper, and a pinch each of salt and black pepper. Spread onto sliced soft white bread and sandwich with slices of cucumber.

EASY UPGRADE Spiked salad dressing

Combine 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 small clove garlic (chopped), 1 to 2 tablespoons hot sauce, and salt and pepper. Serve over hearty greens with sliced radishes and salami.

EASY UPGRADE Hot sauce and maple glaze

Mix equal parts hot sauce and pure maple syrup. Drizzle over grilled chicken or vegetables.

ALL OVER AMERICA

Frank’s RedHot sauce was born in 1920 in New Iberia, Louisiana, and soared to popularity in Buffalo, New York, in 1964. Today more than 3.5 million gallons are consumed every year.