Hot Sauce: A Journey Around the World

Written by: Anna Pafenberg

The History of Hot Sauce

The first time hot sauce was reportedly used was in 7000 BC by the Aztecs. They made it by mixing grinded chili flakes and water in order to create a paste. They used it for medicines, cooking, and as a weapon. Then, in 3500 BC, the peppers were brought to Mexico and the people there started flavoring their foods. When Spanish colonizers came to Mexico, they brought chili peppers back to Europe. In 1848, soldiers in the Mexican-American War loved the spice so much that they brought tabasco seeds home to their families. Edmund McIlhenney patented his creation in 1850 and it was trademarked in 1906! Many decades later in 1985, hot sauce became more popular with small businesses and people who produced it farm to table.

Chile Oil

Chile oil is extremely popular in many Asian cuisines, especially Sichuan. It is made by mixing chili flakes with spices and heating them with oil. Once cooled, you have chile oil! Besides being in China, the Japanese have their own variation of chili oil. Originating in 2009, rayu includes garlic and sesame seeds in the oil too, which creates a unique new flavor. The Italians have created a variation of chili oil that is made with olive oil! Chile oil is mostly used as a condiment and marinade. 

Gochujang

Gochujang is a Korean condiment made from chile peppers, sticky rice, and fermented soybeans. Because it is fermented, the flavor carries depth and richness. Rather than being a condiment served alongside meals, it is a part of the cooking process itself. It can be slathered on meat or served with bibimbap. For the most part, gochyuang was made in homes before it was commercially produced in the 1970s. It can act as a base for many sauces and dishes. 

Sriracha

Sriracha is made from chili peppers, sugar, salt, and vinegar. It was created in Si Racha, Thailand in the 1930s. The one most found in the United States was made in California in the 1980s. Traditional Sriracha was made for dipping in seafood or spring rolls, but more modern rooster sauce has many other uses. It is used as a condiment for soups, rolls, and many other dishes! 

Louisiana Style Hot Sauces

This hot sauce style is made of chile peppers, vinegar, and salt. It is sometimes fermented. Many other flavors are added as well, anything can go! Mass produced brands sometimes contain cayenne pepper. Tabasco is fermented for three years. Frank’s Red Hot contains a lot of garlic and vinegar adding to the signature buffalo wing flavor. Because of vinegar, Louisiana hot sauces are distinctive and unique. 

Overall, while the objective of most hot sauces is to create a unique spicy flavor, many regions have new things to offer with their sauces. The best way to tell the difference is to try them in all kinds of ways, on all kinds of dishes!