Today's dip is the queen of hot and spicy sauces - a blend of sweet and fruity (mango and tomato) with killer heat. We're serving ours alongside meat and sausages.
Our sauce hails from Thai cuisine but there are many recipes for chili sauces around the world. The common ingredient is chili peppers infused in vinegar, oil, water, some kind of alcohol or fruit or vegetable pulp. There are varying degrees of heat depending on the type of chili. Habanero pepper sauces are almost certainly the hottest although the addition of capsaicin extract to any hot sauce can render it a fiery inferno. Other hot peppers include jalapeno, cayenne, tabasco, and piri piri. Many hot sauces also contain tomatoes, carrots, onions, garlic, fruits, vegetables and seasoning. The more ingredients in the sauce, the more dilute the heat.
The burning sensation while consuming the sauce is a chemical reaction with the body's nervous system and does not do any real tissue damage to the mouth. Different remedies are recommended for cooling the sensation including dairy products such as milk or yogurt and rice. Water however is not recommended to relieve the burn.
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