A Wave of Global Flavors Brings Us New Hot Sauces
In our last blog we discussed new trends in hot sauces revolving around global influences. We saw how Asia, the Middle East, and Africa are helping to drive the hot sauce flavor boom.
In this week’s blog, we’re going to discuss how hot sauces and chilies are imposing their will into other food categories as well.
In the wake of all these wonderful chile-based sauces hitting the market, consumers are starting to recognize their favorite varieties. A new trend for consumers wanting a specific chile in their sauce is becoming prevalent.
For example, La Meridana is making waves with their variety of Habanero hot sauces. They come in different flavors, like green, red, and mango. Sriracha flavor has been popular so long it’s starting to find it’s way into lots of other foods. For example, popcorn, protein bars, and chickpea puffs.
Ancho is another chile getting its own stage. With a smoky sweet profile, Ancho is a perfect fit for hot sauces, BBQ sauces, and pretty much anything else. Just check out Frontera’s Ancho Pepper Adobo sauce. If Rick Bayless is doing it, it’s probably a good thing. Also, peruse Sauce Piquante’s lineup featuring jolokia, fatali, and arbol.
BBQ sauce has never been a stranger to spice. Cayenne and chipotle are pretty much standard fare in BBQ these days. But now, food manufacturers are getting creative with new flavors and chilies.
Kuhne, for example, just launched their “Made for Meat” line of BBQ sauces. A standout of this is the Grilled Paprika Sauce. A nice twist on a familiar flavor. Wildly Delicious’s line of Badass BBQ Sauces also feature a pair of unique flavors: Roasted Garlic & Smoked Sriracha Mop Sauce, and Ghost Chili & Mango BBQ sauce.
Even brands like Williams and Sonoma are ahead of the curve with their Ghost Chili Garlic BBQ sauce. If ghost chilies are officially mainstream, I think the floodgates are effectively wide open.
Sweet & Fruity Hot Sauces
Coming along for the ride with the unique new chilies are the fruits and sweeteners (think maple syrup) that help balance them out. Sweet and spicy just seem to fit together like peas and carrots, or pigs and blankets. Or whatever you think fits together. You get the idea.
As we saw previously, La Meridana’s habanero sauces featured a mango variation, but they also have a papaya habanero sauce. Mexican chamoy sauce also uses fruit to balance heat. It’s made using pickled fruits, like apricots, and ancho chilies blended together with lime juice and spices to form a thick sauce or paste. It’s gaining a lot of steam in restaurants nationally for its unique sweet, spicy, and tangy profile.
New Hot Sauces in Restaurants
Many mainstream restaurants are not shying away from the spice trend with unique new hot sauces and flavors. Mod Market is highlighting their Merida Salad made with a guajillo lime vinaigrette. CAVA Mediterranean restaurant makes a Spicy Lamb Meatball with harissa and cilantro, along with a savory tomato-based harissa spread.
The Thirsty Lion Gastropub and Grill hits the mark on its menu with the gochujang and kimchi fried rice. Minnesota based BBQ Chain Famous Dave’s marries sweet heat with their Pineapple Rage hot wings. Finally, don’t be surprised to find an Ancho Chile Salmon on the menu of your local Chili’s.
Ciao for Now
Now that you’re enlightened, go out and set some new trends. I can’t wait to see what new hot sauces pop up this year.