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Posted at 12:35 PM, Feb. 20, 2009
THREE HOT SAUCES
Sontava
Sriracha
Chulula
Scoville Scale
Before we visit the above three hot sauces, a quick review of the method that is used to rate heat is in order. Please understand that heat for the sake of heat in a sauce is not desired. Rather, the correct amount of pungency combined with flavor is what works with a wide varsity of foods and beverages.
The Scoville scale is named after it creator, American chemist Wilbur Scoville, who developed the test for heat in peppers in 1912. It starts at zero and goes up to 1,050,000. A bell pepper would rank as zero while a Habanero pepper would rank up to 580,000. For out purposes I will just reproduce the scale threw the Habanero pepper range.
SCOVILLE # PEPPER EXAMPLE
350,000 to 580,000 Red Savina Habanero
100,000 to 350,000 Scotch Bonnet Pepper, Datil pepper
50,000 to 100,000 Thai Pepper, Pequin Pepper
30,000 to 50,000 Cayenne Pepper, Tabasco pepper
10, 000 to 23000 Serrano Pepper
2,500 to 8,000 Jalapeno Peper, Anaheim pepper
500 to 2, 500 Poblano Pepper
100 to 500 Pimento, Pepperoncini
0 Bell pepper
Sontava
This is without question one of the best hot sauces around and is produced in Belize with a lime juice and carrot-puree base. The first flavor that comes to my mind is a sweet salty taste that is followed with a “POW” from the habanero pepper. It is not available in stores in our area so I purchase it on the web from the importer, D.L. Jardine of Buda, Texas (near Austin). In my world I enjoy the XX as it has just the right amount of heat for my tastes while the XXX is too hot for my wife. We enjoy this sauce on many dishes and even use it to make a mean Bloody Mary for our Sunday brunches.
Sriracha
For the longest time I thought that this was a hot sauce that was centered on the Vietnamese community. To my surprise it was named after the Thai seaside city of Si Racha. In our home we use only the Huy Fong brand that can be found in most grocery stores. This Sriracha is a garlic and chili base that is great on most sandwiches, especially meat loaf. Other uses are for buffalo wings, French fries, pasta sauces, egg dishes and even mixed with parmesan cheese on hot popcorn.
Cholula
Cholula is my favorite sauce for egg dishes and Mexican food. This hot sauce has been made for three generations by the same family in Jalisco, Mexico, and is a special blend of red peppers, piquin peppers and spices. In my world it has a medium heat and a flavor that adds to the food without taking any of its characteristics away. Cholula is widely distributed in our area as I have yet to find a store that does not carry it.
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