A Michigan Hot Sauce Tour
Things are heating up, both outside and on the shelves of local food purveyors! You’ve got to love a summer meal with a little bit of kick. Keep it local with these Michigan-made sauces to spice up your day!
Clancy’s Fancy Hot Sauce
Clancy’s Fancy Hot Sauce is a classic Michigan go-to when it comes to the world of spice. I chose their regular hot sauce, though it also comes in mild for those seeking an easier experience, and extra hot for the wild ones. All three experiences are on the shelf at Burritt’s Market in Traverse City, but also can be purchased via Food for Thought.
I put my Clancy’s Fancy in a bacon vinaigrette for a cobb-inspired salad. To do the same, render four slices of slab bacon sliced into small pieces. Once your bacon is crisped, remove the bits, and reserve for your salad. Then, add green onion whites, and saute in the bacon fat until translucent. Remove from heat, and then add 3 tablespoons of red wine vinegar, scraping up any fond (the browned delicious bits) at the bottom of the pan. Then, whisk in 1 tablespoon of whole mustard, and 1 ½ tablespoons of Clancy’s Fancy. Add to a salad with your bacon bits, and green onion tops!
Brewt’s Consuela’s Serrano Hot Sauce
Another sauce I was excited to find on the Burritt’s shelf was Brewt’s Hot Sauce in Consuela’s Serrano. Fiery and vegetal, this light-colored sauce with tomatillos is made in Byron Center in West Michigan. I whisked this sauce in with some mayonnaise to make a spicy dipping sauce for fries.
Harwood Gold Farm Style Sriracha
On a recent trip to Charlevoix, I picked up some Harwood Gold Farm-Style Sriracha. This balanced sauce with five different peppers and Northern Michigan maple syrup is vegan and gluten free. I used my Michigan-made sriracha in a wing sauce with equal parts Boss Mouse smoked butter. Simply render, or melt, your butter in a saucepan, add your sriracha, whisk to incorporate, and add your baked or fried chicken wings.
While I’m enjoying these three Michigan-made hot sauces on my shelf right now, be sure to complete your tour with these sauces as well!
Claire Butler is the Communications and Outreach Intern for Taste the Local Difference. She is a current culinary student at the Great Lakes Culinary Institute. Contact her at firstname.lastname@example.org