Frank's original is, well, original. We have used Franks on just about everything, from chicken wings to Chile...it is a solid sauce that adds flavor to a wide variety of foods--including Kale.
We love hot sauces, and there are some wonderful sauces out there. In searching for great food, and the compliments that go with it, we came accross "The Food Lab's Top 30 Hot Sauces, in No Particular Order." Here are a couple that we have used, all are versatile with a flavor punch but not too spicy.
When we found this sauce (in Chattanooga Tennessee), we thought that it was a take on the Piri Piri sauce from Portugal (it is). Portugal has a wonderful chicken recipe using Piri Piri sauce. In our quest to duplicate the recipe we found this sauce.
We learned about Piri Piri in Portugal and ate Chicken Piri Piri at Portugal's Ramires.
We posted a review of Portugal's Ramires, many say it is the home of the best Chicken Piri Piri in Portugal. Additionally, because we developed a love for Piri Piri, we also recreated the Portuguese favorite making Chicken Piri Piri and our own sauce.
The Chicken Piri Piri we know does not use this sauce, the Piri Piri we make is much different as you can see if you experiment with our recipe. However, the roots of Peri Peri sauce is similar, and it works great with chicken and many other foods, when you want a nice spicy kick to your meal that will not burn your tongue out.
The difference between the Piri Piri recipe we learned about and this sauce, is the Piri Piri is largely olive oil in it, with the "spices" swimming around in bottom. This Peri Peri is more red in color with an with a much thicker red consistency. Both Piri Piri and Peri Peri are wonderful sauces that can be used to spice up a wide variety of foods.
We recommend giving this sauce a try, but we also recommend that you learn more about Piri Piri, and try the Chicken Piri Piri recipe. Either way your taste buds will be blown away (without being burned away).
Here is the bottom line, if you don't want to make the Piri Piri, use Peri Peri-you will not be disappointed.
Pickapeppa is simply great. Jamaican, yes Jamaican with a flare. Moreover, (your jaw may drop), we have had Pickapeppa on vanilla ice cream. Don't cringe, give it a try, you might just like it.
This sauce is versatile and flavor packed. According to the Pickapeppa website Since 1921, Pickapeppa Sauce has been part of the Jamaican way of cooking…from marinades to “jerked” meats. Now recognized worldwide, only Pickapeppa sauces have that special blend of spices and seasonings that brings the “island flavor” to your cooking.
The ingredients (in order on the product label) are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce, including mango and extra hot Scotch Bonnet pepper varieties.
One traditional use of the sauce is to pour it over a block of cream cheese, to be spread on crackers. Wikipedia
Give it a try, you will love this sauce. To see other great sauces at Food Lab, click here.