Beyond the ignoble sweetness of ketchup is the perfect condiment for the enlightened palate. Pepper sauce, or hot sauce, is an indispensable deliverance from blandness and a zestful complement to soups, chicken, and a myriad of other foods. At less than $1 a six-ounce bottle, this red liquid was dinner's salvation when I lived off of Ramen and the like. Whether you're looking for caustic heat or rich flavor, there's a sauce for everyone.
Tabasco is surely the most famous brand. Made from Louisiana's unique tabasco peppers and aged in oak casks, this sauce is renowned for its distinctive flavor and abundance of heat. McIlhenny's gem elevates biscuits and gravy to heights to which mere black pepper cannot aspire. This mention aside, this article will deal with cayenne sauces.
Cayenne sauces offer a rich, tangy flavor with pleasingly moderate heat as opposed to the overpowering scorch Tabasco is known for. Frank's Red Hot, to my knowledge the only cayenne sauce to be advertised, is actually quite ordinary. At double the cost of lesser known competitors, buyers pay top dollar for the bottle's fancy black cap.
Louisiana is the second most common brand. It provides the full flavor of cayenne with a striking tanginess presumably attributable to a high vinegar content. The light red color with an orangish hue also suggests more vinegar and somewhat less cayenne. Louisiana brand is moderately hot. However, the heat of the last bottle I bought overcame the peppers' true flavor.
The majority of cayenne sauces are virtually identical to Louisiana, such as off-brands and the competitively priced Texas Pete. Truly, it's hard to go wrong when selecting a cayenne sauce. When in doubt, look for a deep red color and check the list of ingredients to confirm that peppers, not vinegar, is the number one ingredient. While true, "made in Louisiana" is a meaningless declaration. Cajun Chef is a noteworthy label, as it offers a richer cayenne flavor than most brands.
Article comments