By Ezra Klein
I like when it’s hot. And frankly, it’s okay if it hurts a bit. Hell, it’s okay if it hurts a lot. Even if I have to suffer the next day. It’s a good kind of pain.
We’re talking, of course, about hot sauce. Why, what were you thinking about?
I actually fear the long-term consequences of my taste for spicy foods. I routinely drive my roommates from the kitchen, coughing and sneezing, because the smokes from the searing chilis has settled heavily in the air. Presumably, I’ll wake up one morning and the last round of sichuan peppercorns will have simply eaten a hole in my intestine. But until then, I’m all about the hot sauce. Sriracha is my ketchup. Uncle Brutha’s No. 10 is my partner. Mark Bittman, however, says I can leave all that behind. That I can make my own hot sauce, pureeing bushels of chilis sumberged in white vinegar and spiked with salt. So two questions:
1) Does anyone out there make their own hot sauce, and have tips?
2) Does anyone out there have a secret awesome hot sauce that I should know about. After all, I already told you about Uncle Brutha’s.