Everything is Almost Always Better With Heat
Ken’s kitchen no matter how small it gets (think overnight bag or worth having even if it requires carrying it in a backpack up a mountain to some remote canyon lake) will usually have a little heat in one of the following forms:
Red Rooster Sauce aka Tuong Ot Sriracha
Also known as Tuong Ot Sriracha from Huy Fong Foods, Inc. in California it is a classic Vietnamese recipe and is exported all over the world. It is a smooth paste which is perfect for adding heat to just about anything. It is made from sun ripen chilies and has been infused with garlic. Look for the famous green top and the picture of a rooster. You might want to resist buying the version with visible chili flakes not because it is too hot, but rather the flakes have a bad tendency to get clogged and become stuck before leaving the bottle.
Tabasco Chipotle Pepper Sauce
Tabasco Chipotle Pepper Sauce is made from smoked red jalapeño peppers and is mild enough to use as a condiment. This version and is not as hot as the classic original brand of Tabasco pepper sauce and is perfect adding a little heat and smoky flavour to many foods (chili chicken and even popcorn being my personal favourites).
Black pepper....is the master spice
There is a reason why black pepper is called the “master” spice! There really is no need to say more about it, except perhaps that fresh cracked pepper is really worth it and if you could only have one spice this would be the one!
Green-Eco-EV News Reporting by Ken Burridge
CNN contributor, Green journalist, photographer, author and activist. Mr Burridge’s travels have taken him to over 30 countries and 300+ major cities. He is originally from the USA, but has been residing in Australia for the last six years.
