Periodic Table: Hot Sauce
When water is heated, it forms a vapor called steam. When it forms out of your ears, it's a good sign for your hot sauce recipe.
In celebration of National BBQ Day on May 16, chef Carlos Cruz from Hyde Park’s Promontory restaurant has developed and shared a special hot sauce.
Start today for Memorial Day heat!
This recipe can take a week to complete. In the week between these two big BBQ holidays, we'll share our staff's attempts at creating this hot sauce, plus the science of pepper heat and fermentation, with #HungryForScience on Facebook, Twitter and Instagram.
House Hot Sauce
Preparation time: up to one week.
Materials
- 4 oz. Fresno chili peppers
- ½ tbsp. cround coriander
- ½ tbsp. black peppercorn
- 1 tbsp. sugar
- 1 tbsp. salt
- 1 cup white distilled vinegar
Directions
- Rough-chop Fresno chili pepper.
- Add all ingredients in a jar.
- Cover with cheese cloth.
- Ferment for a week or until desired.
- Puree in blender.
- Pass through strainer.
- Place in a glass bottle and refrigerate.
- Serve.
Michelada
Once you have completed your hot sauce, it can be added to any recipe that calls for additional kick. Adults of legal drinking age can enjoy using the House Hot Sauce in this version of the popular Mexican cerveza preparada.
Materials
- 1/4 oz. Maggi® Liquid Seasoning
- 1/4 oz. Worcestershire sauce
- 1/4 oz. House Hot Sauce (see above)
- 3/4 oz. fresh lime juice
- 12 oz. can Modelo beer
Rim for glass
- 1 ea. lime wedge
- 1:1 mix of salt + black pepper
"Michelada" by bevvyco is licensed under CC BY-SA 2.0.