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Nothing against the bottle of Tabasco, which ekes out its existence in many kitchen cupboards between vinegar, oil and Maggi.
And nothing against hellishly hot, freshly cut chili peppers.
If you love it really hot, it might be worth adding a few more sauces and pastes to your arsenal.
Because the hot pods are an integral part of the cuisine of many cultures - but they are used in very different versions.
Chipotle
The smokier cousin of the conventional chilli pepper is really trendy right now.
We used it to season a pulled pork, which, combined with tacos and guacamole, forms a nice basis for an uncomplicated meal with friends.
Chipotle can also add some smoky depth to a fresh tomato salsa or stew.
Our tip: Chipotles in Adobo * are sold in small doses - but often you really only need a teaspoon or two.
So that the rest is not wasted, you can use it to make an extremely simple, but versatile sauce: Simply add the contents of a small can of Chipotles (minus what you have already used) with 200 ml apple cider vinegar and 1/2 tsp salt and 1 Puree tbsp honey or agave syrup *.
In a clean, sealable bottle (or glass), your homemade chipotle salsa will keep in the refrigerator for approx. 4 weeks.
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Smoky and hot
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Gochujang
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The dark red Gochujang * (pronounced Gochussang) is one of the most important spices in Korean cuisine, along with soy sauce and Doenjang soybean paste.
It consists of ground chili peppers, fermented soybeans, sticky rice flour, and salt.
We use Gochujang in the dressing for the Spicy Tuna Bowl and in the cucumber kimchi for homemade bulgogi.
But experimenting with Gochujang is also worthwhile for quick marinades with meat or seafood, for sauces with Buddha bowls or to light a stir-fry under the bum.
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Hot pepper paste
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Harissa
Harissa * is a spice paste originating in the Maghreb.
The main ingredients are chilli, cumin, coriander seeds, garlic and olive oil.
In the rose harissa, dried rose petals are also added.
In tomato sauces, for example for a shakshuka, or mixed in meat dishes, it brings spiciness and complex seasoning into play.
It is also a great addition to salad dressings, such as our carrot salad with feta and mint.
Or you can mix a spoonful of harissa with creamy yogurt or even mayonnaise for a super-quick, flavorful dip.
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From North Africa
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Sriracha
The chilli and garlic sauce made from a Vietnamese recipe has already achieved cult status among many and is considered a magic remedy against any bland dish - almost something like a ketchup for adults.
At least to taste an Asian noodle soup, Sriracha should be on the table.
A nice gift for real fans is a six-pack * with all flavors.
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Schaaaaaarf!
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Sweet Chili Sauce
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Finally, a little DIY for all friends of the sweet-sour-hot sauce, which gives spring rolls, chicken wings and fried noodles the finishing touch.
You can make a sweet chili sauce yourself in just under 15 minutes - one of those cases in which you can make a maximum impression with minimal effort.
* If you complete a purchase using the links marked with an asterisk, WELT will receive a small commission. You can find our standards of transparency and journalistic independence at axelspringer.de/unabhaengigkeit.
This text was published for the first time on May 15, 2019