# World Sauces — Hot Sauces

> Brad's reference for hot sauces worldwide — harissa, gochujang, piri-piri, sambal oelek, Louisiana-style, zhug, Sichuan chili oil, and more.

### Nam Prik Pao
- **Country of Origin:** Thailand
- **Ingredient Ratios:** 13:6:1 chili:garlic:sugar
- **Instructions:** Roast chilies, garlic & onion; grind, then simmer with tamarind, vinegar, sugar until thick.
- **Typical Uses:** Flavor base in Thai cooking (Tom Yum, stir‑fries) & table condiment.

### Sambal Oelek
- **Country of Origin:** Indonesia
- **Ingredient Ratios:** 16:2:1 chili:vinegar:salt
- **Instructions:** Coarsely purée fresh red chilies with vinegar & salt—no cooking.
- **Typical Uses:** Versatile condiment for marinades, dipping sauces, stir‑fries, soups.

### Belacan Sauce (Sambal Belacan)
- **Country of Origin:** Malaysia
- **Ingredient Ratios:** 10:1:2 chili:garlic:salt (+ shrimp paste)
- **Instructions:** Pound chilies with roasted belacan, garlic, lime, pinch of sugar & salt into thick paste.
- **Typical Uses:** Spicy condiment with rice, porridge, curries; stirred into sambals.

### Piri‑Piri Sauce
- **Country of Origin:** Portugal/Mozambique
- **Ingredient Ratios:** 8:2:1 chili:garlic:lemon
- **Instructions:** Blend bird’s‑eye chilies with garlic, lemon juice, salt & olive oil; rest to meld.
- **Typical Uses:** Fiery marinade or table sauce for grilled chicken, seafood, game.

### Harissa
- **Country of Origin:** North Africa
- **Ingredient Ratios:** 16:3:0.5 chili:garlic:salt
- **Instructions:** Rehydrate dried chilies; grind with spices, garlic, olive oil & lemon into smooth paste.
- **Typical Uses:** Rub/marinade for meats, stirred into stews, soups, vegetables, dips.

### Louisiana‑Style Hot Sauce
- **Country of Origin:** USA (Louisiana)
- **Ingredient Ratios:** 16:1:0.06 chili:vinegar:salt
- **Instructions:** Mash (or ferment) cayenne peppers; cook with vinegar & salt, then strain.
- **Typical Uses:** Table condiment for Cajun/Creole dishes, eggs, sandwiches, BBQ.

### Jamaican Scotch Bonnet Sauce
- **Country of Origin:** Jamaica
- **Ingredient Ratios:** 6:4:1 chili:garlic:salt (+ fruit, vinegar, spices)
- **Instructions:** Blend Scotch bonnets with fruit/veg, garlic, vinegar, spices; brief cook, then cool.
- **Typical Uses:** On jerk chicken/pork/seafood; dipping sauce; in soups & stews.

### Gochujang
- **Country of Origin:** Korea
- **Ingredient Ratios:** 1:1:1 chili:rice:soy (fermented)
- **Instructions:** Mix chili flakes, fermented soybean powder, sweet rice malt & salt; ferment months.
- **Typical Uses:** Seasoning base for stews, soups, marinades; condiment for bibimbap, tteokbokki.

### Zhug (Skhug)
- **Country of Origin:** Yemen
- **Ingredient Ratios:** 6:4:1 chili:garlic:salt (+ herbs, spices)
- **Instructions:** Blend cilantro, parsley, hot chilies, garlic, spices; emulsify with olive oil.
- **Typical Uses:** Condiment with falafel, shawarma, grilled meats, eggs, veggies.

### Jeow Bong
- **Country of Origin:** Laos
- **Ingredient Ratios:** 5:1:1 chili:garlic:salt (+ shallot, palm sugar)
- **Instructions:** Blend dried chilies with garlic, shallot, galangal, fish sauce & palm sugar to thick paste.
- **Typical Uses:** Sweet‑spicy dip for sticky rice, sausages, grilled meat & fish.

### Vietnamese Chili‑Garlic Sauce
- **Country of Origin:** Vietnam
- **Ingredient Ratios:** 6:4:1 chili:garlic:salt
- **Instructions:** Purée red chilies & garlic with salt, sugar & vinegar; brief cook optional.
- **Typical Uses:** Table sauce for noodles, pho, spring rolls, seafood, grilled meats.

### Trinidad Pepper Sauce
- **Country of Origin:** Trinidad & Tobago
- **Ingredient Ratios:** 12:3:1 chili:garlic:salt (+ mustard, vinegar, spices)
- **Instructions:** Blend Scotch bonnets with vinegar, mustard, onion, garlic, spices; brief simmer.
- **Typical Uses:** Condiment on grilled meats, sandwiches, roti; in stews & soups.

### Yucatán Habanero Salsa (Chile Tamulado)
- **Country of Origin:** Mexico (Yucatán)
- **Ingredient Ratios:** 24:6:1 chili:garlic:salt
- **Instructions:** Char habaneros & garlic; blend with citrus juices & salt to fiery salsa.
- **Typical Uses:** Drizzle on tacos, eggs; adds intense heat & citrus aroma.

### Adjika
- **Country of Origin:** Georgia (Caucasus)
- **Ingredient Ratios:** 5:1:1 chili:garlic:salt
- **Instructions:** Pulse hot chilies & peppers with garlic, herbs, fenugreek, salt; stir in oil.
- **Typical Uses:** Spicy paste for rubbing meats, spreading on bread, seasoning stews.

### Sichuan Chili Oil
- **Country of Origin:** China (Sichuan)
- **Ingredient Ratios:** 10:1:1 chili:garlic:peppercorn (+ oil)
- **Instructions:** Pour hot oil infused with garlic & peppercorn over chili flakes; cool & bottle.
- **Typical Uses:** Drizzle on dumplings, noodles, mapo tofu, stir‑fries for aromatic heat.

## Details

- **Category:** Cooking
- **Tags:** cooking, hot-sauces, harissa, gochujang, piri-piri, sambal, louisiana, zhug, sichuan-chili-oil, scotch-bonnet

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