The more capsaicin, the hotter the pepper. Capsaicin is the chemical component in chilis that gives them heat. To understand hot sauce, it’s important to have a general understanding of chili peppers and what makes them so feisty. Image used with permission by copyright holder The love for that capsaicin kick is a sliding scale, and no matter where you fall, there’s a homemade hot sauce recipe for you. Perhaps you prefer your hot sauce on the mild side, enjoying just a slight hint of peppery pleasure. Maybe you’re one of those for whom hot sauce just can’t be hot enough, and you like to set your palette ablaze, likening yourself to a fire-breathing dragon. What’s wonderful about that, too, is that it’s completely customizable. It turns out, though, that homemade hot sauce is actually a breeze to make. No doubt we’ve all got a few of these store-bought bottles clinking around in our refrigerator doors, standing ready to add some pizzazz to just about any dish we find lacking. Hot sauce really is the solution to just about any culinary conundrum. These days, so many companies are hopping on the spicy bandwagon, that you can even find an Italian version of the popular condiment. Now, you’d be hard-pressed to find a joint that isn’t offering at least one variety of the spicy sauce we’ve all come to love and expect. Gone are the days of the old standards like ketchup and mustard being the sole stars of the condiment caddy at your local diner. In the world of condiments, hot sauce appears to be a trend that’s sticking around for the long haul.
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