What are the best tips for making spicy sauce?

In the production of spicy sauce, several elements should be taken into account. The level of heat used should be adjusted both to suit those who will eat it and correspond to the taste and strength of the objects that will be submerged in the sauce. The texture of spicy sauce should also be controlled as some peppers, hot sauces and other ingredients used to ensure heat can sauce to be a sauce that is too thick or too liquid. The taste of spicy sauce is also important, because even ingredients that are only designed to add heat

One tip before starting the spicy sauce is to understand how heat develops in the dive. When it is in the auditor, over time the warmth is slowly released, so the food will be spicy, the longer it fits. This effect can be accelerated by cooking some ingredients that extract essential oils and chemicals that produce heat faster. When adding something, asThere are red pepper flakes into sized tomatoes for salsa -style immersion, the heat level at the first time is added significantly lower than the heat level for an hour or more later, so it is important to add spices with a measure and build to the desired spicy level.

The type of food that will be immersed in the sauce, as well as the base of the sauce itself, can affect the level of spicy. In general, vegetables, such as carrots and celery, function well as neutral vehicles for immersion, while thin biscuits or tokens do not have to relieve spices in dive. Similarly, the decreases that use sour cream or strong cheese will mute the taste of finer spices, which are fresher and hold more water, more efficiently to perform spicy heat.

There are different levels of heat that can be added to spicy sauce using different ingredients. Robust, instant and sharp spicy can be achieved from hot vinegar -based sauces, while stronger, though slower heat can be addedAt with Asian hot sauces such as srirach . Fineer heat with fruit or floral taste can be achieved by fresh jalapeno or Habanera pepper. Dry cayenne pepper or red pepper flakes can attract finer heat to cold spicy sauce or very intense spicy when it heats together with immersion.

Some ingredients have flavors that can help define a spicy sauce while providing unique heat varieties. Horseradish is one of these ingredients and, when it is freshly grated, can provide a pungent taste. Garlic can be combined with pepper flake flakes and fried in oil to form a base for sauce. The Asian style of the choral sauce submerged with sauce can be made of soy sauce, water, sesame oil and carefully measured quantity wasabi , very fiery components with mustard undertones.