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14 Hot and fiery ways to spice up your meals that aren't Sriracha

Justina Huddleston is an editor and the head writer for TDmonthly Magazine. She has been a freelance writer for several years, though her real passion is cooking. You can see the recipes she creates on her vegan food blog, A Life of Litt...

#1/15:

So many hot sauces, so little time

#1/15:

So many hot sauces, so little time

Everyone's obsessed with Sriracha sauce these days, but there are so many other options for giving your meal some kick. These spicy sauces and seasonings will liven up any dull meal, no rooster sauce required.

#3/15:

Pickapeppa sauce (Jamaica)

#3/15:

Pickapeppa sauce (Jamaica)

Jamaican Pickapeppa sauce is a sweet, tart, savory and spicy condiment made with tomatoes, vinegar, peppers, mangoes and raisins. Try this Pickapeppa shrimp, and you'll be hooked.

#4/15:

Gochujang (Korea)

#4/15:

Gochujang (Korea)

Gochujang is a fermented chili paste made with rice and soy. It's savory, salty, spicy and a bit funky, and it makes a mean marinade. This gochujang roasted chicken will make you a convert.

#5/15:

Harissa (Tunisia/Morocco)

#5/15:

Harissa (Tunisia/Morocco)

This North African pepper paste is spicy and redolent of garlic, cumin and bit of sweetness from red bell pepper. Try making your own today.

#6/15:

Jerk seasoning (Jamaica)

#6/15:

Jerk seasoning (Jamaica)

Jerk seasoning is a very spicy blend of Scotch bonnet peppers, allspice and other spices such as cumin, cinnamon and thyme. Try it out in this Jamaican jerk shrimp grilled pineapple hash.

#7/15:

Roasted chili oil (China)

#7/15:

Roasted chili oil (China)

Made by pouring sizzling oil over dried hot chilies and Sichuan peppercorns, this addictive oil will add a nice bite to any meal. Try it in this baked shrimp with garlic and chili oil.

#8/15:

Piripiri sauce (Portugal/South Africa)

#8/15:

Piripiri sauce (Portugal/South Africa)

Tart and spicy, piripiri sauce is made with crushed bird's eye chilies, citrus zest and spices. Try this chicken with homemade piripiri sauce.

#9/15:

Salsa verde (Mexico)

#9/15:

Salsa verde (Mexico)

Made with tomatillos, jalapeños and cilantro, salsa verde is a refreshing and spicy sauce that goes with everything from grilled meats to turkey chili.

#10/15:

Muhammara (Turkey/Syria)

#10/15:

Muhammara (Turkey/Syria)

A dollop of this spicy roasted red pepper and walnut dip will make burgers, wraps, roasted meats and even crudités taste a million times better.

#11/15:

Sauce Ti-Malice (Haiti)

#11/15:

Sauce Ti-Malice (Haiti)

Ti-Malice is a Haitian sauce made with the vinegar brine of a spicy Scotch bonnet pepper pickle called pikliz. Use it to give slow-roasted meats a kick.

#12/15:

Ají (Latin America)

#12/15:

Ají (Latin America)

Popular in many Latin American countries, including Chile, Colombia, Ecuador and Bolivia, this sauce made with the ají pepper, tomatoes and onions is perfect for livening up a dull meal.

#13/15:

Achar/spicy mango pickle (India)

#13/15:

Achar/spicy mango pickle (India)

This spicy, tangy pickled relish is made with mango and a complex blend of spices that will give any meal a kick.

#14/15:

Shichimi togarashi (Japan)

#14/15:

Shichimi togarashi (Japan)

This seven-ingredient spice blend from Japan contains red chilies, orange peel, sesame seeds and a slew of other ingredients. Try it out with this sushi bowl recipe.

#15/15:

Prik nam pla (Thailand)

#15/15:

Prik nam pla (Thailand)

Fresh Thai chilies, fish sauce and a few other aromatics give this pungent hot sauce its distinctive flavor. Make your own, and serve it alongside your favorite noodle dishes or grilled meats.

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