A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.
Diced mango is combined with spicy habañero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos and if you want it extra spicy leave the seeds and ribs in the pepper or even use more than one
This chilli ketchup is great as a dip for fries or a spicy sauce to use at your next barbecue. Try it with grilled chicken and potato salad.
An old-fashion style of spicy sauce to accompany deep-fried fish, omelettes, soups, vegetables or plain rice.
Try this spicy version of cranberry sauce on top of your barbecued chicken.
Homemade salsa picante can be used to spice up tacos or to serve as a table sauce for fries and so much more.
Barberton is known for it’s fried chicken dinner which includes this tomato-rice dish called “hot sauce”. This “hot sauce” can be eaten as a dipping sauce or a side dish.
This hot mustard sauce is a fantastic accompaniment to ham, corned beef, grilled chicken, and a juicy steak — use it in place of your favourite table mustard. The feisty, hot kick of the mustard is tempered by the acidity – for a less tangy mustard sauce you can substitute the white wine vinegar for an equal portion of the corned beef cooking water
Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.
Hot sauce skhug is extremely popular in Middle Eastern cuisine. The sauce, a creation of the Yemeni kitchen, was brought to Israel by Yemeni Jews. It’s been said that it is hard to find a home in Israel that doesn’t have a jar of this scalding condiment. Skhug can be green or red, prepared with green and red hot peppers respectively, as well as brown, when prepared with tomatoes and spicy peppers. The sauce is served with flat bread and goes well with humus, falafel, and shawarma.