answersLogoWhite

0

There are some very hot and spicy dips in many cuisines, many very similar to each other. To make the spiciest one, just increase the ratio of chiles to other ingredients in any of them.

My favorite would have to be the Thai dips such as Prik Nam Pla: cross-sliced Thai bird chiles, Nam Pla (fish sauce), lime, palm sugar (or any sugar), coriander leaf/cilantro; or even straight from the bottle Huy Fong Sriracha (Shri-ra-cha).

Others (I'll not fill the page, these are only a few of my favorites):

Caribbean sauces made with Scotch Bonnet chiles and papaya (another absolute favorite).

Mexican salsas made with blenderized Serrano chiles and crema (Mexican sour cream); dips made with chipotles "chip-OAT-lays" (smoked and dried ripe jalapenos) in adobo sauce.

Indian coriander sauce made with hot green pusa jwala chiles, coriander/cilantro, lime juice salt and sugar.

Chinese red Chile oil (China Moon) or pastes.

User Avatar

Wiki User

13y ago

What else can I help you with?