We, on the other hand, like to taste our foods. And for us, it is the subtleties of these flavors that best enhance other foods. The challenge is balancing the addition of heat and hot sauces with the basic flavors of a dish, so that the flame of the chile does not dominate but rather emerges as an exciting enhancement to the meal. S o fire up the range, decorate your den with hot sauce posters and chile ristras. For those that drink, get some really good Mexican beer and serve it with fresh lime wedges and salt.
Margaritas are another alternative.
For those that don't drink, a chilled pitcher of fresh lime-ade and grapefruit juice splashed with fizzy water are great refreshments. Please note, though, that the only effective antidote to a chile's burn is a dairy product like milk, sour cream, ice cream, etc. So have some of these on hand, too, for those tasters with the more tender tastebuds. Shredded Pueblo Chicken P art of the appeal of hot sauces is the bottle and the labels themselves, which come in the most creative packages imaginable. Set out a whole slew of 'em in various ranges of heat, shape, style, color and folksy humor.