[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!]
I first had this dish in Jordan several years ago, and it was served as a dip with hummus. You can certainly do that, but I like using it as a sauce. It works particularly well with lamb, but would also be great with chicken and a meaty fish like swordfish.
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[My friend, filmmaker Matt Morris, offers up his own take on hot sauce, “an easier one” he points out after reading the post below this. Take it away, Matt!]
I recently moved to the Napa Valley, a land of such abundance that it’s almost impossible to visit a friend without leaving with large sacks of produce, dozens of backyard eggs, and cases of wine in tow.
In order to keep this food from going to waste, you must find ways to preserve, pickle, and can. Most people who regularly cook never think to make their own condiments, which isn’t that difficult and always significantly tastier than store bought. But which condiment stands above them all?
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[When I wrote my cookbook, I had the pleasure of meeting and cooking with Tim Artz, the self-described “Sultan of Scratch” who grows and cooks almost everything that he eats. One of his signature specialties is hot sauce; and here, in this post, he describes his love for the stuff and offers up an original recipe. Take it away, Tim!]
I love hot and spicy foods. I crave bold and lively flavors. Not to say that I don’t care for mild, savory and nuanced flavor, but given a choice, I would opt for hot.
I never experienced any hot foods as a kid growing up. Maybe the hottest thing I ever had was some red pepper flakes sprinkled on a slice of pizza or some cherry peppers on a hoagie. I remember all of my first truly zesty bites: hot mustard on an egg roll in a Chinese restaurant, Indian curry when the first Indian restaurant opened in my home town in Pennsylvania, and the cayenne peppers my dad decided to start growing in his garden while I was a university student.
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