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Yahoo
13 hours ago
- General
- Yahoo
The 11 best hot sauces of 2025, according to chefs
A good hot sauce adds kick. But the best hot sauces? They're soul-awakening, sense-tantalizing concoctions that can enhance the flavor profile of a dish. "For me, the best hot sauces deliver chile-forward flavor with depth," says chef Rick Martínez, the award-winning cookbook author of Salsa Daddy. "I want to taste the chile, not just feel the burn or pucker from acidity. The heat should be present but balanced, with vinegar as a supporting act, not the main event."We asked Martínez and 14 other chefs — including restaurant owners, cookbook authors, taqueros and pitmasters — for the hot sauces they reach for when they want to amplify tacos, scrambled eggs, wings, mac and cheese or, as many will tell you, pretty much anything! Whether you're looking to spice things up or just switch things up, these 11 pro-approved hot sauces bring the zing. (Plus, we included some zesty accessories for hot sauce lovers.) Best hot sauces of 2025 What chefs look for in a hot sauce How we chose these hot sauces Hot sauce FAQs Fun finds for hot sauce lovers Meet the experts (back to top) Ingredients: Less is more, say most of our experts. 'Simpler hot sauces tend to convey the flavor of the chili, as well as acidity, which heightens the seasoning of food. There are a few hot sauces, such as zhoug, that have beautiful complexity, with the layered edition of fragrance spices like cardamom. But these are the outliers," says Mace. Texture: Thin hot sauces, which are often vinegar based, are ideal for drizzling. But if you're looking for a hot sauce that will coat food, you may want something thicker, says Martínez. "I prefer a thicker, pulpier sauce like Valentina that clings to food and stays put, especially on things like fried eggs," he says. Heat level: Spiciness is arguably the most subjective thing about hot sauce, say chefs. "Southern-style hot sauces aren't really meant to make the food too spicy; they're more like pepper vinegar to season things that have been slow-cooked and need invigorating, for example," explains Mace. "Other cuisines take the opposite approach with copious amounts of searing hot chilies added for emphasis on heat." While different hot sauces have different intensities, Mace says applying more or less is the best way to adjust a dish's spice level — "not using a mild hot sauce where a hot one would work better." Flavor mix: Consider how a given hot sauce will meld with the rest of the ingredients in your dish. "I like to consider the dish I'm seasoning with hot sauce and choose things that go together like Tabasco on red beans and rice," shares Mace. "If I'm using a hot sauce with Scotch bonnets, then I'm in a tropical flavor palette; Hatch chile and jalapeño for Tex-Mex and so on." (back to top) We spoke to 15 chefs, including restaurant owners, cookbook authors, pitmasters and taqueros about their favorite hot sauces, aiming for a variety of textures, heat levels, flavors and origins. Every hot sauce on this list comes not only expert recommended but top rated, many with hundreds of glowing reviews from real-life shoppers. (back to top) Traditionally, chilies are fermented, then blended with salt and vinegar, explains Mace. Brands will then dial up the spice or add spices and other ingredients to achieve different flavors, textures and intensities. Look at a sauce's Scoville heat units (SHU) to get a sense for how spicy it is; the higher the number, the more intense the heat level. If you can't find the SHU, look at the ingredients and keep these guidelines from Martínez in mind: Red chilies (like cayenne, puya and chile de árbol) are usually sharper, hotter and more direct. "They're great on fried foods (think wings, fries and fried chicken sandwiches) because the vinegar and heat cut through the fat," he says. Green chilies (like jalapeño, Serrano and green habanero) have fresher, grassier notes and milder acidity. "I like these with tacos, grilled vegetables or egg dishes — anything where you want a sauce that stays bright and fresh." As far as Martinez is concerned, sauces made with habaneros — which he describes as "fruity, floral, often ferociously hot" — are in a category of their own. "When balanced, they're incredible with seafood, especially ceviche, pork or tropical fruit. Try them on cochinita pibil [a Yucatec Mayan pork dish] or even with pineapple and mango or in daiquiris or tropical cocktails." Chipotle-based hot sauces bring smoky sweetness — "best for barbecue, beans, roasted meats and stews." Scotch bonnet and Caribbean-style sauces are hot but often sweet, tangy and complex — "amazing on grilled chicken, jerk pork or fried plantains." (back to top) (back to top) Rick Adamo, chef and pitmaster, Ice House Burt Bakman, owner and pitmaster, Slab barbecue Bob Bennett, head chef, Zingerman's Roadhouse Antonio Carballo, lead chef, Le Malt Hospitality Jackie Carnesi, executive chef, Kellogg's Diner Samantha Hill, executive sous chef, Omni PGA Frisco Resort & Spa Ji Hye Kim, chef and owner, Miss Kim Rick Mace, chef and co-owner, Tropical Smokehouse Rick Martinez, author, Salsa Daddy Jesús Méndez, chef and co-founder, Salud Taqueria Luis Arce Mota, chef and owner, La Contenta Oeste Arnold Myint, cookbook author and chef and owner, International Market Gee Smalls, co-owner and executive chef, Virgil's Gullah Kitchen and Bar Marc Spitzer, executive chef and partner, Okaru Michael Stewart, chef de cuisine, Ice House (back to top) The reviews quoted above reflect the most recent versions at the time of publication.
Vancouver Sun
13-06-2025
- Entertainment
- Vancouver Sun
Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa
Our cookbook of the week is Salsa Daddy: Dip Your Way into Mexican Cooking by Mazatlán-based chef and author Rick Martínez. Jump to the recipes: camarones al coco (coconut shrimp), la piña (the pineapple) and salsa de cebolla y serrano caramelizado (caramelized onion and serrano salsa). Salsa Daddy emanates happiness. Rick Martínez 's new cookbook is filled with light and levity, bright colours and vibrant flavours. Having recently marked five years of living in the Sinaloan town of Mazatlán on Mexico's Pacific coast, it reflects his love of salsa as much as it does his state of mind. Researching his first book, Mi Cocina (2022), took Martínez to 156 cities and all 32 Mexican states. He first visited Mazatlán in pursuit of its 'incredibly sweet shrimp' and chose not to return to New York City, where he'd lived for 20 years. That decision changed his life. 'I'm so happy,' says Martínez. 'It's been an incredible ride.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Part of Martínez's aim with the book was to create an escape. He frequently whips up salsa for one but recognizes that, more often than not, people make it for a crowd. 'There's an inherent joy and happiness that goes around salsa because it's communal. And you're typically very happy while you're eating it and probably drinking something that's going to make you even happier. And so, I wanted the book to be kind of the pre-game to that and start that festive, happy vibe.' Martínez dedicated his second cookbook to salsa mainly because of feedback from his fans and followers. He featured 16 salsa recipes in Mi Cocina, thinking that would satisfy his audience's appetite, but they wanted more. 'I also just personally love making salsas,' says Martínez. Adding to his inspiration, he'd noticed a trend since moving to Mazatlán. 'Whenever I was invited to a family gathering or carne asada (barbecue), the thing I noticed about the family dynamic is that the elder folk in the family usually have the dishes they always cook. So it's like, 'My tía makes the rice, this cousin makes the beans, Abuelita (Grandma) makes the tamales.' And nobody steps on those toes. You step away. So, it doesn't really leave that much for the younger folks to make.' As a result, kids from 10 years old to young adults in their 20s are typically tasked with bringing salsa. Which makes sense, Martínez emphasizes — it's a relatively low-risk, low-investment dish, and you don't have to be an experienced cook to make it. More importantly, salsa is an opportunity for expression. 'You get to completely let go and unbridle your creativity because no one's going to judge you against anything else. And also, what I found is that these younger people had star dishes,' says Martínez. 'If you can make something that turns heads and gets you noticed, all of a sudden, you're elevated on par with the tías and the abuelitas. They might not admit it, but I think deep down, that's what you want.' Part of the beauty of salsa is that there are no rules, he adds. 'There are too many self-imposed rules by people living outside of Mexico relative to the cuisine that just don't exist here. So, I wanted to give people a guide to how to construct a salsa using a particular type of method, but then just improvise around it. Use what you like. Use what you have. Use what's in season, and it's going to be amazing.' Seven of Salsa Daddy's eight chapters delve into, you guessed it, salsas, from smashed and chopped to blended and cooked. Martínez concludes the book with a chapter on 'quick and easy meals,' with an emphasis on Mexican dinners: enchiladas and chilaquiles, tortas, tacos and quesadillas, guisos and soups, and 'dishes I can't live without,' such as camarones al coco (coconut shrimp). The final chapter wasn't originally part of the plan. After making countless salsas for the book, Martínez's perspective on them changed. No longer purely accompaniments to meals, they became the starting point for dishes. With salsa containers filling his fridge and freezer — and friends and neighbours at capacity — he started experimenting. Martínez's first test was a meatloaf with a litre of salsa mixed into the ground beef. 'I was like, I have no idea what's going to happen, but at least I now have a (litre) gone.' It was a success. Each weekend, as he made space in his fridge for the coming week, he took notes of his creations. Leftover salsa might become a glaze, barbecue sauce, broth or braising liquid. Martínez was struck by the ease of using salsas in everyday cooking and knew he had to include some ideas in the book. 'If I give you easy, low-lift meals that you can pair with the salsas or make using the salsas, then that's a good service that will help you get dinner on the table fast. And also, it's going to be really yummy. It's amazing to me because I've never seen this written about salsas. But it's a flavour bomb. It's acid, salt, heat, sweetness, umami, and you're putting that into a broth or braise or a glaze, and it's going to be great. And it's there — you should use it.' Throughout the book, Martínez highlights enticing ways to enjoy salsa as a condiment, Mexican and not. He smothers caramelized onion and serrano salsa on a cheeseburger, spoons ghee, vanilla and chilhuacle salsa macha over vanilla ice cream, tosses a red cream salsa with penne and grilled chicken, and uses cucumber, tomatillo and poblano salsa (El Pepino or The Cucumber) as a bed for fried tofu triangles. Martínez sees Salsa Daddy as a representation of how living in Mexico has changed him as a cook. Though he still respects the cuisine and culture, he's less preoccupied with how far he should push things. Recipes such as El Pepino resulted from an end-of-the-week experiment with leftover vegetables. Salsa Tejana (Texas Salsa; roasted peaches, charred habanero and toasted pecans) is an homage to his Texan upbringing. After writing Salsa Daddy, he has a new confidence in developing recipes based on his deepened knowledge of Mexican cuisine. 'I never thought writing a book would have changed me so much. I felt like Mi Cocina was more cathartic — like I had a lot of stuff that just needed to come out — and I felt very relieved and unburdened after that book was published. I love Mi Cocina, but this book was such a journey. I feel so transformed.' Coconut-fried shrimp and pineapple salsa Serves: 4 1 lb (453 g) extra-large shrimp, peeled and deveined 1 tsp kosher salt (0.14 oz/4 g), plus more to taste 1 tsp freshly ground black pepper, plus more to taste 1/2 tsp freshly ground allspice, pumpkin pie spice or cinnamon 1 cup all-purpose flour (4.4 oz/125 g) 2 large eggs 3 cups shredded dried coconut, preferably sweetened, divided Virgin coconut oil or vegetable oil (about 4 cups/1 L), for shallow-frying For serving: La Piña (recipe follows) or another fruity salsa Lime wedges, for squeezing Optional equipment: A deep-fry thermometer In a medium bowl, toss the shrimp with the salt, pepper and allspice until completely coated. Cover with plastic and refrigerate until ready to use — but for no longer than 3 hours. Set up a dredging station in three shallow bowls or pie plates: Add the flour to one. Place the eggs in a bowl and beat with 1 tablespoon water to combine. Place 1 1/2 cups of the dried coconut in a third bowl. Season the flour and eggs with salt and pepper. Pour 1 inch (2.5 cm) of coconut oil into a heavy medium pot and fit with a deep-fry thermometer, if using. Heat over high until the thermometer registers 325F (163C). Working in small batches, dredge the shrimp in the flour, turning to coat and packing into crevices. Shake to remove the excess and transfer to a sheet pan. Dip the shrimp into the egg mixture, tap against the side of the bowl to allow excess to drip off, then pack coconut firmly onto the shrimp to completely cover. Gently shake off excess and return to the sheet pan. After you have breaded about half of the shrimp, you will have used most of the coconut and what is left will be slightly wet from the egg. Discard and continue working with the remaining 1 1/2 cups dried coconut. Line a sheet pan with paper towels and set near the stove. Working in batches, fry the shrimp until golden brown, turning once, about 1 minute per side. Adjust the heat level during frying to maintain a consistent temperature. Transfer to the paper towels to drain. Serve the warm shrimp on a platter with salsa and a squeeze of lime. Rick's tip: Smash chopped salsas so they stick to the shrimp. Charred pineapple and habanero with a drizzle of olive oil Makes: 1 1/2 cups 1/2 medium pineapple (1 lb/460 g), peeled, cored and thinly sliced 3 tbsp extra-virgin olive oil, divided 1/4 medium white onion (3.1 oz/89 g) 2 habanero peppers (0.7 oz/22 g), stemmed, halved and seeded 2 garlic cloves, unpeeled 1 1/2 tsp kosher salt (0.21 oz/6 g), plus more to taste Brush both sides of the pineapple with 1 tablespoon of the olive oil to prevent them from sticking. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high heat (and I mean high, we need that pineapple to caramelize, not steam) until very hot. Working in batches, add the pineapple, onion, habaneros and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 3 to 4 minutes for the chilies, and 6 to 8 minutes for the onion and pineapple. (Alternatively, arrange an oven rack in the top position and preheat the broiler to high. Arrange the pineapple and vegetables on a foil-lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred.) Transfer to a plate to cool. Working in batches, use a molcajete or mortar and pestle to smash and grind the pineapple, onion, habaneros and garlic until a chunky but pourable salsa forms. Transfer to a medium bowl and stir in the remaining 2 tablespoons olive oil and the salt. Taste and season with more salt if desired. Do ahead: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. Shrimp! All seafood. Or with chips, at the beach or pool. Ideally, you're using a sweet, ripe pineapple with a hint of give when you press into its spiky skin. If your pineapple is on the underripe, greener side, char it and then blend it, because it'll be too firm to easily smash, and the heat will caramelize the sugar and make it taste sweeter than it actually is. Onion, garlic and serrano Makes: 2 cups 6 tbsp extra-virgin olive oil 4 medium white onions (3 lb/1.4 kg), sliced 4 garlic cloves, sliced 10 serrano peppers (7 oz/200 g), stemmed and sliced 1 tbsp kosher salt (0.4 oz/12 g), plus more to taste In a large pot, combine the oil, onions, garlic, serranos and salt and cook over medium heat, stirring occasionally, until the onion is deep golden brown and very soft, 35 to 40 minutes. Add 1/2 cup water to deglaze the pan, scraping up any browned bits from the bottom of the pan and cook until most of the water has evaporated, about 2 minutes. (Optional: Transfer to a blender and purée until spreadable but still a little chunky.) Taste and season with more salt if desired. Do ahead: The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. On burgers, torta Milanesa, pozole verde con pollo, tacos, mac and cheese. Add a spoonful with cream cheese to stuff peppers. Recipes and images reprinted with permission from Salsa Daddy: Dip Your Way into Mexican Cooking by Rick Martínez, copyright ©2025. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
National Post
13-06-2025
- Entertainment
- National Post
Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa
Article content Jump to the recipes: camarones al coco (coconut shrimp), la piña (the pineapple) and salsa de cebolla y serrano caramelizado (caramelized onion and serrano salsa). Article content Salsa Daddy emanates happiness. Rick Martínez 's new cookbook is filled with light and levity, bright colours and vibrant flavours. Having recently marked five years of living in the Sinaloan town of Mazatlán on Mexico's Pacific coast, it reflects his love of salsa as much as it does his state of mind. Article content Article content Researching his first book, Mi Cocina (2022), took Martínez to 156 cities and all 32 Mexican states. He first visited Mazatlán in pursuit of its 'incredibly sweet shrimp' and chose not to return to New York City, where he'd lived for 20 years. That decision changed his life. 'I'm so happy,' says Martínez. 'It's been an incredible ride.' Article content Article content Part of Martínez's aim with the book was to create an escape. He frequently whips up salsa for one but recognizes that, more often than not, people make it for a crowd. 'There's an inherent joy and happiness that goes around salsa because it's communal. And you're typically very happy while you're eating it and probably drinking something that's going to make you even happier. And so, I wanted the book to be kind of the pre-game to that and start that festive, happy vibe.' Article content Martínez dedicated his second cookbook to salsa mainly because of feedback from his fans and followers. He featured 16 salsa recipes in Mi Cocina, thinking that would satisfy his audience's appetite, but they wanted more. 'I also just personally love making salsas,' says Martínez. Adding to his inspiration, he'd noticed a trend since moving to Mazatlán. Article content Article content 'Whenever I was invited to a family gathering or carne asada (barbecue), the thing I noticed about the family dynamic is that the elder folk in the family usually have the dishes they always cook. So it's like, 'My tía makes the rice, this cousin makes the beans, Abuelita (Grandma) makes the tamales.' And nobody steps on those toes. You step away. So, it doesn't really leave that much for the younger folks to make.' Article content Article content As a result, kids from 10 years old to young adults in their 20s are typically tasked with bringing salsa. Which makes sense, Martínez emphasizes — it's a relatively low-risk, low-investment dish, and you don't have to be an experienced cook to make it. More importantly, salsa is an opportunity for expression.
