Mmmm…FIRE!

Aight. Sauces. Your fridge is full of them. Mine is too. It’s jars amongst bottles amongst tupperwares full of weird pickles and pastes that I’ve prolly only used once or twice. But chilli sauces? I actually finish those.

Here are a few in my fridge at the moment (from LEFT to RIGHT):

1. McIlhenny’s Tabasco Sauce – A restaurant staple. This one’s garlic. The last one we had was chipotle. Damn good and pretty high on the hot too.

2. Hon’s Chili Oil Seasoning – You can get this one at, of course, Hons. It’s pretty oily but the good stuff’s at the bottom. It’s roasted and has alot of sesame and peanut flavours. One of my faves.

3. Tuong Ot Sriracha – The “tuong ot” part of the name is Vietnamese for “shit son!” Naw, jokes. It means “chili topping.” I’ve heard cats from around the world talk about Vancouverites obsession with this sauce. And they’re right about us. Y’all prolly thinking about the next thing you can put it on. Hmmm. Eggs? Macaroni? Vienna Sausages? Also, I heard DJ D-Rec keeps some by his bed.

4. Louisiana Hot Sauce – Tried and true. Hot and vinegary. Great with texan and mexan foods. In a squeeze bottle at Bon’s.

5. Koon Chun Chili Sauce – It actually took me years to find this sauce. They served it at this place called Dragon Fort in Abbotsford that I used to frequent. I bought a lot of sauces that I ended up throwing away to finally find it here, at Chong Lee Market. Its hard to describe the taste. Kinda horse-radishy. Slightly hot-mustardy. More like the chili that your great grandparents ate…if they lived in Mainland China.

6. Macarico Piri Piri – For awhile I was looking for another chili angle. Something that wasn’t so asian or western. Piri piri defly fits that bill. Good all round flavour and not crazy spicy. The Nando’s Piri Piri is actually waayyy better but, cot damn, is it ever expensive. This just happened to be in my fridge at the moment. Good for BBQ chicken.

So, there it is kiddies. Some of my chili sauces. There have been many before these ones and there will sure to be many more after. Perhaps a part deux?