The BA Test Kitchen goes to code red with three out-of-the-bottle uses for our favorite condiment: hot sauce.
DEVILED CHEESE TOASTS
"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip."--Janet McCracken, deputy food editor
Mix together 8 oz. grated sharp cheddar, 1/4 cup chopped dill pickles, 1/4 cup mayonnaise, and 2 Tbsp. chopped pimientos; season with kosher salt and hot sauce. Spread on 4 slices toasted country-style bread and broil until melted, about 4 minutes.
4 servings
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MICHELADA
"You'll find me drinking this cocktail -- inspired by the best Michelada I ever had, at a dive bar in Austin -- all summer long. Lime + salt + hot sauce = perfection."--Alison Roman, assistant food editor
Rub the rim of a pint glass with a lime wedge and dip in kosher salt; fill glass with ice. Add 1-1/2 oz. fresh lime juice, 1 oz. tomato juice, 1/2 oz. fresh orange juice, and 1 tsp. Worcestershire sauce; season with hot sauce. Top off with cold mexican lager and stir to combine.
Makes 1
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STEAK WITH HOT SAUCE BUTTER
"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor."--Brad Leone, test kitchen assistant
Mash 1/2 stick room-temperature unsalted butter with 1 Tbsp. chopped fresh cilantro; season with kosher salt and hot sauce. Cover and chill until ready to use. Spoon onto grilled steaks.
4 servings