ON A COOL HOT SAUCE

AGAINST ALL ODDS
Not too often does one see a full feature in the New York Times on something as prosaic as hot sauce.  Unless of course, the sauce in question happens to be Sriracha hot chili sauce, something that's been a staple for me for a long time.  For those not familiar what's special about the sauce and the company behind it, some background may be in order:

"Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples..."
"Sriracha has proved relevant beyond the epicurean realm. Wal-Mart sells the stuff.
So do mom-and-pop stores, from Bristol, Tenn., to Bisbee, Ariz. Sriracha is a key ingredient in street food: The two Kogi trucks that travel the streets of Los Angeles, vending kimchi-garnished tacos to the young, hip and hungry, provide customers with just one condiment, Huy Fong sriracha. "

Do read the article for the full flavor and history of this remarkable product, and the founder behind it.  And  of course try some if you haven't already. 
If you're already a fan, you may want to try a hot chili garlic sauce by Huy Fong that's also become a staple for me. 
One special feature of that sauce, is it's zero calories...but of course a ton of flavor and zest.