Pairing food and wine has been a popular art since the first vintner quaffed his creation with a mouthful of food. Now, it’s an extremely developed and lucrative art form. We may be witnessing the birth of a new pairing art form: pairing hot sauce with food. There’s a lot to keep in mind: flavors of the hot sauce, level of saltiness, level of acid, texture of the sauce, temperature of the food, and so on. You also have to learn to care for your sauce properly: don’t expose it to direct sunlight, don’t let its temperature fluctuate, and so on.
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