I created this sauce because I wanted something different from the typical barbecue-inspired tastes found in most BBQ sauces. That being a dark brown colored, strongly sugared flavor that, in my view, just adds a lot of sweetness and not much else.
I was looking for a well-balanced spicy sauce that wouldn’t run off my dish but wasn’t so thick that I had to shovel it on.
I like preparing tacos, and this spicy sauce is perfect for them; it has enough diversity in taste and texture to fit almost any flavor profile.
Contents
- Making the hot sauce
- So what’s in the sauce?
- FAQs
- What is creamy buffalo sauce made of?
- Is there white hot sauce?
- What is white hot sauce?
- How to make thick hot sauce?
- How do you thicken hot sauce for wings?
- What’s the difference between buffalo sauce and buffalo hot sauce?
- What are the 3 types of white sauces?
- What is white hot sauce made from?
- What is Ghost hot sauce?
- What is a Texas hot sauce?
Making the hot sauce
I like the “keep it simple, stupid” approach to producing rubs. Keep It Simple, Stupid, in other words, there’s no need to complicate things.
You may scroll to the bottom of this page to see the entire list of ingredients, or you can keep reading to learn some valuable cooking and sauce-making techniques and methods.
This sauce is an excellent starting point. It has a decent heat kick to it, and those who have used my recipes previously will know that I prepare everything to fit the middle ground, except for this one, which has a little more kick in it.
Here are a few other tips:
- If you want to reduce the intensity, use simply a teaspoon of your favorite spicy sauce instead of a tablespoon.
- Alternatively, if you don’t think it has enough kick in the pants heat, you may add some additional chilli to it. I recommend beginning little and working your way up. When it comes to chilli, a little goes a long way.
- If you want it thicker, replace the maple syrup with honey.
- Also, if you want it sweeter, which I don’t think it requires (HaHa), feel free to add some extra maple syrup or honey. Just don’t go crazy; we’ve gone to the bother of developing a basic but unique spicy sauce; let’s maintain it that way.
So what’s in the sauce?
The sauce is made up of three simple ingredients: Kewpie mayonnaise (or Japanese mayonnaise), maple syrup, and your preferred spicy sauce.
That’s it; it’s a 50/50 combination of mayo and 25% each of maple and spicy sauce.
Mix it well, keep it in a squeezable sauce container for easy application, and store it in the fridge after use.
I did state that I like to keep things simple. It may only have three ingredients, but they complement each other so wonderfully.
I originally prepared it because I wanted something new with some fish tacos; I wanted a mayo-based sauce with some heat, so I added some sugar, but I’ve used honey a lot and grabbed the maple syrup this time. The first batch was a third of each, however it didn’t sit well with my taste buds. With a little tweaking, we have this.
Now I use it on almost every taco I cook, as well as pulled pork, chicken wings, wraps, salads, hot chips, and whenever I need a dipping sauce.
It never disappoints and Im sure youll love it.
Just remember to keep it in the fridge in an airtight sauce container for a few weeks. I usually prepare a large quantity of it myself, but the ingredients list I’ve provided is strictly for a one-time serve for one meal and a few people.
