If you want to add a little kick to whatever you're eating, nothing beats a couple of dabs of hot sauce. Doesn't matter if it's pizza or wings or whatever you consider to be the third major food group. And while Sriracha's got a bit of a vice grip on the collective American hot sauce consciousness, we enlisted the help of Glenn, a hot sauce-enthusiast and owner of New Hope, PA specialty store Suzies Hot Shoppe, to find out how to increase your hot sauce consumption in new and exciting ways, and pair your favorite food's flavor profile with a hot sauce you might never have considered.
PIZZA
People are increasingly fond of using hot sauce on their pizza, but they'll often go for a generic brand that doesn't really showcase the flavors of the dough and cheese. Glenn says: "I find that a sauce with a nice blend of flavors such as garlic and onion always goes well with any pizza, no matter the toppings or crust. Our choice would be ROAD KILL. Habanero adds a little kick."
SHELLFISH
On the half shell, you're going to want to go for something bold with a citrusy kick of acidity to bring out the seafood's natural flavors. Glenn says: "Our favorite is BLAIR'S ORIGINAL DEATH, a great chipotle-garlic vinegar & habanero sauce. A little dab'll do ya." He's not lying about the "dab'll do ya" credo -- Blair's hot sauces range from Sweet Death to Ultra Death, which maxes out at 800,000 Scoville units, or 160 times hotter than a jalapeño pepper.
BREAKFAST FOODS
The most important meal of the day requires a bit of thought when it comes to hot sauce. You don't want to mess it up! A unique, versatile blend of sweet and salty notes can be difficult to find in a hot sauce, but our expert's got just the stuff. Glenn says: "No question the best thing ever for any breakfast plate -- eggs, all meats, pancakes, waffles, oatmeal, cream of wheat, homefries, hash browns, chicken-fried steak... STOP ME -- is BENITO'S CHIPOTLE OR HABANERO INFUSED ORGANIC MAPLE SYRUP." Apparently, even ice cream tastes good with a little Benito's on top. With more and more heat-heads pressing the market to innovate, we may soon be seeing more syrups and sauces infused with chili peppers.
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