http://blogs.smithsonianmag.com/food/2013/01/the-hot-condiment-of-2013-barrel-aged-hot-sauce/ A Heaping Helping of Food News, Science and Culture Fri, 24 May 2013 17:26:29 +0000 hourly 1 http://wordpress.org/?v=3.4 http://blogs.smithsonianmag.com/food/2013/01/the-hot-condiment-of-2013-barrel-aged-hot-sauce/comment-page-1/#comment-15956 A.L. Rivera Thu, 17 Jan 2013 02:48:13 +0000 http://blogs.smithsonianmag.com/food/?p=13454#comment-15956 Latin American Hot sauce???? Tequila and chiles? Maybe Mexican Hot Sauce might be a more honest name. Latin American Hot sauce???? Tequila and chiles? Maybe Mexican Hot Sauce might be a more honest name.

]]> http://blogs.smithsonianmag.com/food/2013/01/the-hot-condiment-of-2013-barrel-aged-hot-sauce/comment-page-1/#comment-15953 Jeff @ Cheeseburger Wed, 16 Jan 2013 08:50:01 +0000 http://blogs.smithsonianmag.com/food/?p=13454#comment-15953 I didn't know that hot sauce was fermented in barrels. Thanks for this eye-opener Marina. I didn’t know that hot sauce was fermented in barrels. Thanks for this eye-opener Marina.

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