Hot Sauce

This is more than just hot sauce. The funky, fruity blend can sear your tongue, but in a pleasant tingling way that allows you to still taste the layers of flavors. You can use this the way you use bottled hot sauce—for buttery sauces, soups, eggs—you'll find that it just makes everything taste so much better.

Dry mustard and five spices transform regular old ketchup.

Chilies, lime juice and mint enhance the flavor of our Thai Summer Rolls .

It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.

Ají ecuatorianoají ecuatoriano Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Inspired by Florida chef Norman Van Aken's mango habanero mojo, this sauce is a wonderful accompaniment to grilled pork or chicken. Be sure to wear protective gloves while mincing the chile.

You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.

This recipe can be prepared in 45 minutes or less. Unlike sauces from Texas and Kansas City, this sauce from South Carolina's Piedmont area is thin and vinegary. Note that it is not cooked. To tone down the tartness, add more ketchup and brown sugar to taste.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

For the most vibrant, striking hue, stick with one type of pepper.