Hot sauce

Hot sauce is a liquid or semi-liquid preparation used to add flavor and a touch of spiciness to a wide variety of dishes. It is primarily made from chili peppers, mixed with other ingredients such as vinegar, garlic, salt, and spices, which vary depending on the region and the specific recipe.

The origin of hot sauce is diverse and deeply rooted in various culinary cultures around the world, especially in Latin America, Asia, and the Caribbean. In Latin America, its use is fundamental in Mexican, Peruvian, Colombian, and Chilean cuisines, among others, where each country has its own traditional variants.

The properties of hot sauce include its ability to stimulate digestion thanks to capsaicin, the active compound that provides the spiciness and which can also have antioxidant and anti-inflammatory effects. Furthermore, it adds depth and complexity of flavor to dishes without contributing many calories.

Regarding its synonyms in Spanish from Latin America, hot sauce may simply be known as ají (in countries like Peru, Colombia, and Bolivia), salsa de chile (Mexico and Central America), or salsa de ají. In some regions, it is also called pico de gallo when it is a fresh and spicy sauce made with chopped ingredients.