Similar Recipes
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Chipotle Fermented Hot Sauce With Garlic, and Cumin
Loosely inspired by Mexico's Cholula brand of hot sauces, this spicy homemade condiment is packed with the smoky flavors of chipotle and the bold funk of cumin and garlic.
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Habanero Fermented Hot Sauce With Berries
Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries.
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The Homemade Pantry's Hot Sauce
This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.
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Homemade Sriracha
Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.
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Jalapeño-Serrano Hot Sauce
Vinegar pulls flavor and heat from green peppers in this scorching hot sauce.
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Smoky Chipotle in Adobo from 'Mastering Fermentation'
Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.
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Mango Habanero Hot Sauce
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How to Make Homemade Chiu Chow Chili Sauce
Chiu chow sauce or chao zhou sauce, is a condiment that you'll want to put on everything. A chili oil with lots of garlic, you won't believe how good it is.
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Lemon Drop Hot Sauce
This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros.
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Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado)
An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.
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Here's a fermented hot sauce you're unlikely to find in stores: charred Fresno chiles and a complex pepper flavor and heat, tamari supplies some savory backbone, while garlic oil blends in for an emulsified sauce that's creamy and rich.
Serve With
Chipotle Fermented Hot Sauce With Garlic, and Cumin
Loosely inspired by Mexico's Cholula brand of hot sauces, this spicy homemade condiment is packed with the smoky flavors of chipotle and the bold funk of cumin and garlic.
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Fried-Avocado Tacos With Chipotle Cream, Cabbage, and Pickled Red Onions
Crisp-on-the-outside, creamy-in-the-middle, these beer-battered avocado slices are tucked into warm corn tortillas with cabbage, salsa verde, pickled red onions, and a creamy chipotle sauce. These are the most decadent vegetarian tacos you'll ever eat.
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"Chorizo" Tacos From 'The VB6 Cookbook'
When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation.
Loaded Crispy Tofu Tacos
These crispy tofu tacos may sound weird but after you experience this ultimate vegetarian taco, these crispy tofu tacos may sway you to the vegetarian side!
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Hot Sauce-Spiked Mushroom Veggie Burgers
Hot sauce is used twice to season these super flavorful veggie burgers.
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Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw
Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. I admit it. I'm not a recipe repeater. As a constant food experimenter for both a magazine and personal chef clients, almost every meal...
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Guacamole With Fermented Chili Bean Paste
Fermented chili bean paste gives traditional guac a boost of spicy, salty, tangy flavor.
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Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms
Mixed with marinated tofu and drenched in a sweet and spicy sauce, this Brussels sprouts recipe from Plenty (one of our 10 favorite cookbooks of 2011) makes for an addictive vegetarian meal that I can't wait to make again.
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Grilled Sriracha Hot Wings
You can't go wrong with the union of Sriracha and wings.
Smoky Chipotle in Adobo from 'Mastering Fermentation'
Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.