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Hot Sauces
Most commercial hot sauces are either all heat and no flavor or all flavor and no heat. The ones that get both right are the ones people put on everything — and they are not hard to make.
Nashville hot sauce starts with lard and ends with cayenne-forward heat that has fat to carry it. Fermented hot sauce takes longer but develops a complexity you cannot shortcut. Every recipe here has the heat level calibrated — not just add more pepper if you like it hotter.