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I generally like habanero-based sauces, mostly for the flavor profile. I don’t use much of the hotter stuff, like ghost pepper sauces.
99% of the spice level when I cook comes from actual peppers put into the dish. That’s especially true for Thai recipes, I would never use hot sauce in that. It’s the wrong flavor profile and, if you make something like a green curry correctly, it’s insanely hot just from the pepper content.
Although the Thais have a chili sauce that they use as a condiment, it’s not especially hot but it’s and essential ingredient of Thai fried rice. So I make that occasionally.
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