I have been on a homemade hot sauce kick these past few months. Last week I posted a recipe for homemade sriracha sauce and I’ve also been developing a recipe for a gluten-free kochujang which has been a frustrating work in progress. I have only recently tried harissa within the past year and just loved its smoky spiciness. Harissa is a hot pepper paste typically associated with countries in Northern Africa. I took a big shortcut on this recipe incorporating a Korean ingredient. You can find out the “secret” ingredient on Amanda Mouttaki’s site MarocMama!
I LOVE hot sauce of almost any kind. I like to put some kind of hot sauce on almost anything and everything. Props to you! How spicy can you handle?
As I get older, I notice that I can’t tolerate as much as I could in my younger years. Not only the burn, but also the postprandial stomachache and heartburn. ugh. BUT that doesn’t stop me from enjoying a bit of spice. I find that I can’t get beyond Thai-level spicy!