Barbecue | Four spicy sauces from fire collaborations

There is at least one thing about which one cannot complain in Quebec: the variety of spicy sauces offered, with a propensity for creativity. It is sometimes with four hands that some formulas are emerging. We thus drew from this spicy ocean four collaborative sauces and with the accessible intensity (we did not want to play Hot Ones !) To sift them through.

Hot in front, it’s cold!

Nom : Antipode glacial
Manufacturer: Pimenterie
Partner : François Chartier
Pepper used: Aji Lemon
Intensity: 4/10

La Pimenterie, founded by Julien Fréchette in 2016, being already a serious reference in the middle of the spicy sauce, a collaboration with the Sommelier François Chartier can only awaken attention. The pair has just presented two new original creations, including icy antipod, first providing a slightly frosted feeling in the mouth, before the chili fire spread. “When Julien contacted me, I went to search my database to review the peppers and molecules, and I came across the AJI, a Peruvian variety containing several molecules for cold, but hidden. We therefore chose ingredients to magnify them, ”explains Mr. Chartier. Innovative sauce has thus incorporated fennel, tarragon, mint, green apple or cucumber. It smells of Provencal cuisine, and it is also with fish and seafood to which we think of marrying it, but the possibilities are much wider, including in cocktails.

The result turns out to be original and confusing, bringing a breath of freshness to the spicy field. And one more string to the arc of François Chartier, who confesses little connoisseur of the spicy domain. “We managed to convince him when he understood that we pass the flavor before the heat, that we have a gastronomic approach,” says the founder of pimenterie, who produced a documentary on the process.

As for the other unveiled sauce, electric antipode, it puts on aromas of burned pepper accompanied by the tingling obtained by an assembly of fermented peppers, claval pepper from America and Sichuan pepper. “We break the codes by suggesting mixing the two sauces,” said Julien Fréchette.

Consult the Pimenterie website

See the documentary

A smooth uppercut

Nom : Rush
Manufacturer: Lord’s
Partner : Georges St-Pierre
Peppers used: Jalapeño et Habanero
Intensity: 3/10

On the sidelines of the range of pungent sauces created with peppers aged in oak barrels, the Canadian brand Lord’s has teamed up with mixed mixed martial arts Georges St-Pierre to make two new proposals. Let us dwell on Rush, with moderate intensity, which increases in the octagon a mixture of jalapeños and habaneros fermented in barrels. To be honest, the result pleasantly surprised us, with a grainy texture, a subtly smoked side (roasted onions), a very present sesame, but above all, a pleasant roundness conferred by the addition of maple syrup and rice vinegar in the recipe.

The taste of red pepper remains predominant, recalling a good chile con carne. This sauce does not take a risk and certainly remains the most classic of our test, but it is undoubtedly good quality, and its passout character will accompany the summer grills, chicken wings, simmers and international cuisine.

As for those who prefer to take the pear full, they will always be able to turn to KO, the other sauce made with GSP, using more or less the same ingredients, but with Carolina Reaper chili, known for its incendiary virtues (intensity: 10/10).

Consult the Lord’s website

A pronounced Korean accent

Nom : Red Light
Manufacturer: MTHELL
Partner : Chesun lee, de madame kimchi
Peppers used: Gochugaru et Cayenne
Intensity: 2/10

For sensitive palates, but still in search of a warm flavor, this little spicy sauce with Korean accents makes a good difference in the dishes. Made from a Kimchi brine recovered from the establishment Madame Kimchi, located at the Atwater market, Red Light also plays the card of roast garlic, miso and rice vinegar. No doubt, it really tastes the famous Korean dish and can be added to all kinds of dishes, such as grilled meat, pasta or sautéed vegetables, in marinade as in garnish. All served in a bottle with the crazy design typical of this artisanal manufacturer, with colorful drawings and wax cast over the cap. We liked the formula and the conservation of the very specific taste of the Kimchi, even if the sauce seemed a little more intense than expected on the pepper side.

The brand’s founder, Zackary Munn, also multiplies collaborations for many of its spicy sauces, between distilleries, microtorrefectors and microbrewery.

Consult the MTHELL website

Morning boost

Nom : Coffee and spicy orange
Manufacturer: My heart
Partner : BARISTA COFFEE
Pepper used: Pasile
Intensity: 6/10

The formula, which wants to be explosive, may seem astonishing, like a nod to morning lunch. To a cold infusion of Maronne coffee from the Barista microtorrefector, we added compoted oranges and notillate Mexican pepper, as well as squash, dates and Jamaican pepper, to bring some autumn notes of dried fruit. What does this clever mixture give? Coffee is present and persistent in the mouth, while orange plays a supporting role, manifesting itself mainly by a subtle bitterness.

Experimentation is daring and may not be to everyone’s taste, but it can be a good ally for stews and simmers, but also do the trick on ribs in the summer. On the spicy side, despite an announced intensity of 3/5, 6/10, it seemed to us anyway more moderate than that. Another collaborative option also proposed by Montrealer Mi Corazón: the farmer’s cider sauce and Morita pepper, designed with the Choinière cider and Cortland apples from Mirabel, which explores other interesting taste territories.

Consult my heart