What I Wish I Knew BEFORE Pairing Commercial Fermented Hot Sauces with Everyday Dishes

I was 10 years old the first time I ate a jalapeno pepper.

I climbed into the front passenger seat of our Chevrolet Cavelaier. My dad had picked me up from soccer practice. We would probably pick up my mom from work but I don’t remember the specifics.

What I can remember is the Whataburger sack on the floorboard and my dad asking if I was hungry.

He told me I could eat half of his cheeseburger. I picked up the burger and bit into it.

He forgot to tell me he asked them to put jalapenos on the burger and my mouth was on fire.

By the time I was 30, spicy food was my favorite food genre.

I also remember reading that salsa had replaced ketchup as America’s favorite condiment.

And where would we be without Huy Fong sriracha sauce aka “rooster sauce”?

Sriracha is a fermented hot sauce. So is Tobasco. And Frank’s Red Hot (aka wing hot sauce).

The most important lesson with fermented hot sauces is to try varieties. Each sauce will have a different heat, flavor, and consistency.

I believe one of the reasons why sriracha has become popular is the consistency. It’s thicker than Tobasco and is an easier replacement for ketchup.

And sriracha has a slight sweetness to it that makes it a great entry spot for people to try out hot sauces.

1. Start Small

Fermented hot sauce can have a robust flavor profile. If you're not familiar with its intensity, it's wise to begin by adding a small amount to your dishes. Remember, you can always incorporate more later, but it's difficult to tone down a dish if you've added too much from the get-go.

2. Pair Wisely

Not every dish benefits from the tangy punch of fermented hot sauce. It's essential to choose recipes that can handle and complement its unique flavor. Dishes like grilled meats, which have their own strong flavors, stews that simmer for hours, or soups that need a hint of warmth can be elevated with a splash of fermented hot sauce.

3. Avoid Overcooking

One of the charms of fermented hot sauce is the beneficial bacteria it contains due to the fermentation process. Subjecting it to prolonged high heat, as in boiling or deep frying, can kill these bacteria. Therefore, when using fermented hot sauce in your cooking, it's best to stir it in towards the end of the cooking process to maintain its benefits and flavor integrity.

4. Taste As You Go

Given its powerful flavor, you'll want to taste your dish as you cook periodically. This way, you can ensure the sauce enhances rather than overwhelms your meal's other ingredients. It's all about achieving a balance where the fermented hot sauce contributes to the dish's overall taste rather than dominating it.

Pairings with Fermented Hot Sauce

Here are some techniques to integrate this condiment into your meals:

Marinades: A little fermented hot sauce can be mixed into marinades for meats or tofu. The tanginess complements the other flavors, and the heat permeates the protein as it marinates.

Stir-fries: Just a dash of fermented hot sauce can elevate a simple stir-fry. Add it towards the end of the cooking process to maintain the sauce's rich flavors.

Dressings: Whisking some fermented hot sauce into salad dressings can add a spicy kick. It pairs well with creamy dressings, balancing the heat with the coolness of the cream.

Soups and stews: A spoonful in a pot of soup or stew can give it an unexpected depth. Particularly in tomato-based soups or broths, the tanginess of the sauce complements the flavors.

Dips and salsas: Blending fermented hot sauce into guacamole, hummus, or any salsa can provide an exciting twist to these classic dips.