Actually, true to the genre of sauces throughout the world, the hot sauce is not only an accompaniment but does honors as the prime ingredient in many dishes.
The term hot sauce couldn’t have been more apt for it refers to any hot and spicy sauce made from cold peppers or cold extracts and vinegar. Thus, you can have sauces made from any type of chilly pepper (i.e., the fruits of crops hailing from the Capsicum family) like red peppers, habanera or tabasco.
How hot your hot sauce is going to be is dependent on the type of pepper being used. Thus, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end.
The hot sauce is a favorite constituent in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment.
Additionally it is used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and spicy elements and the most popular combination contains tomato flavorings, vinegar and sugar.
Barbecue sauces come in myriad forms, with every region boasting of the native BBQ sauce. So you have the fiery Texas variety with a tomato base, the tomato and vinegar established Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.
For all of the fire they spew, hot pepper sauces are simple to prepare.
Take a few peppers (the amount completely depends upon how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with the ingredients. Your hot pepper sauce is prepared.
Some peppers are nothing short of live ammunition and are known to cause skin irritation and are especially nasty when they enter the eyes.
There’s more to a pepper than just the sweet flavor. Peppers are storehouses of vitamins A, E and C, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes that they grace.
The hot sauce retains its own in whatever dish it seems. As the saying goes, like it or loathe it, you just cannot ignore it