Blair Horvath owns Chilly Chiles in Manotick, which claims to have the largest selection of hot sauces in Canada, and he's sharing a recipe for spicy baked salmon on D is for Dinner this week.
Horvath joins Alan Neal on CBC Radio's All in a Day Wednesday to share some of his favourite hot sauces and what to pair them with.
1. To choose the right hot sauce, you've got to try it on its own. Use a small wooden stick or coffee stir stick.
2. Too hot for you? Cool down with anything in the dairy family. Chilly Chiles' hot sauce librarian, Curtis Nuthers, once drank yogurt after eating a scorpion pepper pod.
Chilly Chiles, which has been operating for about 20 years, stocks more than 800 different hot sauces from all over the world. About 200 of them can be sampled at the store, which Horvath took over two years ago.
The Scoville scale measures the pungency of chili peppers and hot foods. The hottest sauce Chilly Chiles has in stock right now boasts about 7.1 million Scoville heat units (SHU).
Before Christmas, the store stocked a hot sauce with nine million SHU. (To compare, the pepper spray used by the Ottawa Police Service has about two million SHU).
Spicy & zesty baked salmon
- 1 lb salmon filet.
- 1 tbsp. butter.
- 1/2 cup of Tabanero Hot Sauce (be liberal, some of the heat will cook off).
- Rinse salmon filet and dry with paper towels.
- Butter the baking tray.
- Place salmon filet in tray and pour 1/2 cup Tabanero Hot Sauce on top, making sure it covers the entire salmon filet. Spread sauce with fingers if needed.
- Let salmon marinate for 30 minutes.
- Preheat oven to 400 and bake salmon for 18 minutes or until easily flaked with a fork.
- Remove from oven and cut salmon into 2-inch sections for serving.