what on earth is cold hot sauce, and where can i get a recipe for it ASAP? please help!
Option 1. Take hot sauce and put it in your refrigerator.
Option 2. Make hot sauce without the hot peppers (if cold = not spicy).
Just kidding, I love hot sauce (the hotter the better - I’m currently working on a bottle of “After Death” sauce I bought), but I’ve not heard of “cold” hot sauce.
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BTW, I looked over on Epicurious.com (web home of Bon Appetit and Gourmet magazines) and there was no mention of “cold hot sauce.”
Hot sauce is too broad a description since “hot sauces” come in many fashions. From Tabasco sauce to Green Chile sauce with jalepeno, etc…
If you explained in more detail the nature of your request it might jar someone’s memory if they have seen it in regional cuisine.
“Cold hot sauce” might not be a bad description of salsa.
That is hot ice and wonderous strange snow!
How shall we find the concord of this discord?
Here in salsa land (Texas), the only “cold hot sauces” I can think of are fresh salsas served in a bowl on ice, such as Ana’s Salsa, or Texas Lava; however, the term may refer to a preparation technique.
FYI, generally, there is a “hot sauce continuum” with regard to consistancy. Hot sauce is generally a fluid, such as Tabasco or Trappey’s Red Devil; Salsa (or Salsa Picante or Picante Sauce, all ways of saying “hot sauce” in Spanish or pidgin spanish), is thicker, with chunks and fluid, and can be either cooked or fresh (I love fresh), with the fresh often served ice cold. At the super chunk end is pico de gallo (I’ve convinced myself this is Spanish for “little chunks of veggies”) which is chopped cilantro, tomato, onion and peppers tossed together with little or no fluid.