Put five more hot sauces on your radar
LA TimesFive to try Sbez, from the proprietors of Eszett restaurant, wasn’t the only hot sauce to surface during the pandemic. Fresno hot sauce by Alta Adams Chefs Keith Corbin and Daniel Patterson always served their remarkably bright hot sauce alongside Alta Adams’ signature fried chicken — and in the mayo of the fried chicken sandwich — but when the West Adams “Cali-soul” restaurant temporarily shuttered dine-in service and reopened with takeout, the sauce became formally available for retail. Inspired by a classic Thai seafood dipping sauce, the restaurant’s Holy Sauce base is a combination of fish sauce, palm sugar and fresh lime juice punctuated by chopped garlic, green bird’s eye chiles and makrut. $7 per 10.8-ounce bottle; $12 for two; woonkitchen.square.site Fermented hot sauce by Hail Mary Atwater Village’s Hail Mary often focuses on fresh produce and fermentation, and the pizzeria’s bottled hot sauce is no exception. It features Fresno chiles but also blends in roasted garlic, caramelized onions, white wine vinegar and salt, sweetened with dates for a savory, robust, complex and acidic hot sauce that pairs perfectly with Hail Mary’s buttermilk poppyseed ranch.
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