Cookbook:Chile Paste and Sauce

Chile pastes and sauces are a type of condiment made by grinding chile peppers and a variety of other ingredients.

Characteristics
All chile pastes and sauces are made of ground chiles. As such, they are typically at least mildly spicy. Common additions include oil, vinegar, citrus, spices, garlic, starches, and seafood. The primary difference between chile sauce and paste is consistency —chile paste tends to be thicker and less moist than chile sauce, and a paste can be easily thinned to produce a sauce.

Varieties

 * Achar
 * Ajika (Georgia)
 * Awaze (Ethiopia)
 * Chile garlic sauce
 * Chile oil
 * Erős pista (Hungary)
 * Gochujang (Korea)
 * Harissa (North Africa)
 * Hot/pepper sauce
 * La Jiao Jiang (China)
 * Muhammara
 * Nam phrik (Thailand)
 * Piros Arany (Hungary)
 * Sambal (Indonesia)
 * Shatta (Egypt)
 * Shito (Ghana)
 * Sriracha (Thailand)
 * Zhug (Yemenite)

Use
Packed with flavor, chile sauces are used in a range of dishes across cuisines and nations. It is important to note that due to their unique character, they are not all interchangeable with each other.