Friday, January 22nd: Hot Sauce Day #HotSauce #HotSauceDay #SomeLikeItHot #Spicy
• There are many variations and brands of it, but the one thing common to all hot sauce is the presence of chili peppers.
• Other common ingredients are salt and vinegar and some have fruits and vegetables.
• Hotter peppers—those that are higher on the Scoville scale—to make hotter sauces, although the use of pure capsaicin extract and mustard oil can increase the heat of a sauce as well.
• Ingredients vary by region, as does how hot sauces tend to be.
• Hot sauces are useful for more than flavor and heat they add to food; they also have many health benefits.
• Habanero, cayenne, jalapeño, and chipotle peppers are common in hot sauce in America.
• Habanero and scotch bonnet peppers are favorites for hot sauce in the Caribbean, while chipotles are a favorite to make the sauce in Mexico.
• Raw chilies instead of hot sauces are popular in Thailand, although Sriracha is a hot sauce made there, and it has become popular around the world.
• Hot sauce in China is usually thicker and called chili sauce; brine solutions and pickling are also often involved in Chinese hot sauces.
• Sauces made with cayenne peppers, introduced in 1807, were bottled in Massachusetts.
• Tabasco sauce, made by McIlhenny Company, is the oldest brand of hot sauce still in production and it helped jumpstart the popularity of hot sauce in America when introduced in 1868, remaining popular today.
• Another early maker of hot sauce was Maunsel White, who was making it prior to the Civil War.