The Hot Sauce Gift Guide

Blackened Chicken Tacos With Tango Sauce Recipe Here

Carrot Chile Sauce // Tango // Brooklyn, NY

Carrots get no love. As the can of spinach needs its Popeye, carrots get their Bugs, animated incentive for kids to munch. (Let no one mention the baby carrot, those shorn and cutesy lap dogs of the veggie world.) But picky eaters don’t know what they’re missing. With a little spice, the tuber turns transcendent — what’s up doc is the heat level. We love those pickled escabeche cups tossed on taco plates, and most trucks worth their masa have ’em. We wish they had this sauce too. Here, carrots give more than crunch and color, but become a perfect vehicle for the extra spice, adding a nice, creamy body to an already perfect hot sauce. Drizzle it on tacos, grilled shrimp, or seared chicken, and eat your vegetables.

Korean Sriracha Steak Lettuce Wraps

Weak Knees Gochujang Sriracha // Bushwick Kitchen // Brooklyn, NY

You squeeze it on eggs, you mix it with ketchup, you drizzle it on a peanut butter sandwich (trust us) — you know it, you love it, but you’ve never had the Rooster quite like this. Sriracha’s salty sour tang is a match made in umami heaven (puzzle no more over the PB&S hack), which is why it goes so well with funky fermented gochujang, the Korean sauce, staple of every banchan spread. It plays the rich, fermented bass note to the zippy highs of the hot sauce’s vinegary spice. Spoon, splash, and squeeze as you like — or tie on an apron and whip up this steak: marinate a couple pounds in brown sugar, soy, and garlic, sear fast, and serve naked, with a bowl of hot sauce and plenty of cooling toppings like onions, cucumber, radish, and cilantro.

Candied Sriracha Bacon Clubhouse Recipe Here
New Orleans Shrimp Po’ Boy Recipe Here
Ghee Roast Carrots With FilFil Hot Sauce Recipe Here
Sweet Potato Breakfast Tacos Recipe Here
Yellowbird Michelada Recipe Here
Apinya Thai Chili Wings Recipe Here
Clancy’s Classic Label

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