Hundreds of hot sauces have flooded the national market over the past 20 years, so many that collectors have filled their man caves with shelves of them. The Carlonia Reaper and the Trinidad Moruga Scorpion peppers come to mind.
The super-hots pale when compared to Lingham’s Hot Sauce, a condiment you can actually use without calling 911. It’s been known for its characteristic sweet-heat flavor since 1908, when the British ruled Malaysia, where the condiment is still made. The simple ingredients remain the same: cane sugar, chile peppers, salt and vinegar.
Some recent news about Lingham’s: Its garlic- and ginger-infused sauces, and its extra-hot and sriracha sauces, took ribbons in several categories at the the recent Fiery Food Challenge in Irving, Texas, in competition with sauces from around the world.
We tasted the original (surprisingly sweet, with a bite), ginger (subtle background flavor), garlic (bold statement) and extra-hot (what’s that burn?), and loved them. One quick recipe: Mix a couple of teaspoons (or more) of any Lingham’s sauces with a six teaspoons of any favorite barbecue sauce (we like Daddy Sam’s Just Slop It On original) and lightly glaze smoked or grilled meats or poultry with it. You can also place a bowl of the mix on the table for dipping.
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Caution: Shake Lingham’s well before your pour.