These worldly sauces deliver burn with benefits. The spicier the pepper, the more antioxidants you get; and capsaicin, chiles’ heat source, supports weight loss.
Sriracha. Though rooted in Thai cuisine, cayenne-based Sriracha (aka rooster sauce) is loved in America for its perfectly balanced flavor—subtly spicy with a touch of sweetness.
Salsa verde. Roasted tomatillos, golf-ball-size green fruits, meld with jalapeños, lime, and cilantro in this traditional Mexican sauce. Beyond chip dip, it adds zing to burgers, marinades, or stir-fries.
Jerk. Scotch bonnet peppers give this mix intense heat; cloves, cinnamon, nutmeg, and garlic add dimension. Use on fish, shrimp, and poultry, or enjoy at street-side meat stands throughout Jamaica.
Sambal. In the United States, this Southeast Asian condiment is usually called Sambal Oelek, a nod to the mortar and pestle used to create it. Just a touch adds rich, fiery flavor to meat, seafood, and produce.
Indian curry. Turmeric pairs with chiles and herbs to create aromatic curry sauces that dress up grains, meats, and vegetables. We love spicy Madras curry, which gets heat from dried red chile peppers.