Let’s face the facts though; sriracha is now almost as mainstream as
Tabasco sauce. Pretty soon McDonalds will be serving McSrirachas and
you’ll be looking for the next cool condiment to slather on everything.
Don’t worry, we’ve got you covered.
Harissa
Harissa is a red and spicy paste just like sriracha. It however,
doesn’t come in a squeezy bottle. It is incredibly spicy thanks to the
combination of hot peppers, red chili powder, and garlic that make up a
majority of the sauce. The sauce has Tunisian origins and is used to
flavor cous cous dishes as well as stews. We like to mix it with
mayonnaise for a spicy sandwich spread.
Pomegranate Molasses
This Middle Eastern condiment is not actually molasses at all, but is
instead is a thick syrup made from concentrated pomegranate juice and
sugar. It is incredibly sweet and incredibly tart all in one. Plus it
makes a bangin’
barbeque sauce or dressing when mixed with some vinegar and olive oil.
Akabanga
This hot sauce (and by hot we mean fiery hot) from Rwanda makes
Sriracha look like a wimp. Workers have to wear facemasks when making
the sauce, because it is
that strong. Akabanga will add some
serious firepower to anything you’re cooking up, just be sure to only
use a drop or two at most if you ever want to feel your tongue again.
Procuring a bottle might be a challenge for even the most determined
spice addict as they are not sold in stores in the USA and difficult to
purchase online.
Gochujang
If you like fermented foods then this Korean condiment is right up your
alley. It’s made from fermented soybeans, glutinous rice, red chili,
and salt and then is traditionally left to age for years in a clay pot.
Its unique flavor profile makes it a great dressing for a bland salad.
Toum
Toum is that addictive garlicky white sauce served with chicken kebobs
at Lebanese restaurants. It is basically an aioli on some serious garlic
steroids. Recommended use: put it on everything, especially rice and
French fries.
Ajvar
This is essentially the ketchup of the Balkans. It is made from red
bell peppers, garlic, eggplant, and chili peppers. Many eat it as a
stand-alone salad, or spread it on everything from sandwiches to pizza.
Banana Sauce
This condiment from the Philippine’s was invented when there was a
ketchup shortage during WWII. It is actually made from mashed bananas
combined with sugar, vinegar, and spices. Banana sauce is a crucial
ingredient in Filipino style spaghetti and is basically used as ketchup
would be on burgers, fries, etc.
Shichimi
Shichimi loosely translates to “seven flavor chili pepper” in Japanese,
because there are literally seven flavors plus ground red chili pepper.
Some of these additions include nori, roasted orange peel, and ground
ginger. The Japanese add this to many dishes, especially those involving
noodles.
Salsa Lizano
This Costa Rican condiment is a slightly sweet thin brown sauce
(similar to the British HP sauce). It is a complex sauce including
ingredients such as turmeric, mustard, carrots, and cumin. It’s
supposedly great doused on eggs, cheeses, and curries.
Thanks Underground Eats
