The Quote Garden

 I dig old books.

 Est. 1998

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Quotations about Hot Sauce & Salsa

Welcome to my page of quotations about hot sauces, spicy salsas, salsa roja, salsa picante, pico de gallo, sriracha, that kind of thing. I've got some friends who like it tongue-scorching fiery and so these quotes are dedicated to those crazies. Personally, I prefer it in the mild to medium arena, the ones that bite back a little but not too hard.   SEE ALSO:  HOT PEPPERS MEXICAN FOOD  –ღTerri

We have become a nation obsessed with hot sauce. ~Denver Nicks, Hot Sauce Nation: America's Burning Obsession, 2017

Pleasure from pain is uniquely human... Philosophers have often looked for the defining feature of humans — language, rationality, culture, and so on. I'd stick with this: Man is the only animal that likes Tabasco sauce. ~Paul Bloom, "Foodies," How Pleasure Works: The New Science of Why We Like What We Like, 2010

Accept all kinds of people, even those that use mild sauce.

I looooove hot sauce! I like spicy hot sauce! I like flaming hot sauce! I like screamin' hot sauce!... Hot Sauce is the best invention since cell phones, glitter, and tutus! Hot sauce is better than an all-night sleepover with Santa! ~Corina J Patterson, Hot Sauce on my Cereal, 2013

What Your Hot Sauce Says About You:
• Scotch bonnet sauce – You used to lick batteries in your youth; minus the past tense
• Habanero pepper – You have a PhD in flaming swords
• Rocoto pepper – Xena, Warrior Princess uses hot sauce!? Nice
• Trinidad scorpion sauce – As you stand on two different motorcycles soaring over a chasm, the memory of an old flame burns within
~Steve Patrick Adams, excerpted from a comic made for, 2014

I put hot sauce on my hot sauce. ~Internet meme, c. 2012

You can tell how long a couple has been married by whether they are on their first, second, or third bottle of Tabasco. ~Bruce R. Bye, 1986

First, soup was served in quaint, glazed pottery bowls, elaborately ornamented on the outside with vines and flowers, and on top of each bowl was a hot tortilla... Next came a roast of pork, filled with spices and pepper. While hot enough to make one scream, it was nevertheless, delicious. With all the courses, we were served with salsa de chili bravo (green pepper-sauce). Our host took great pains to initiate me into the merits of this sauce, but I could scarcely look at it without shedding tears copiously over its pungency. ~Fanny Chambers Gooch, Face to Face with the Mexicans, 1887

Life's too short for mild salsa. ~Kelly Newcomb, 1997

Novice cooks should be forewarned. Chili can increase in strength under some conditions. A salsa mild in the evening may grow startling by morning, numbing by noon. ~Lee Coe, "Chili Pepper: The Spice that Ate the East," in Arizona Highways, 1983,

Go wild, mild, or something in between. The world is your burrito. ~Chipotle Mexican Grill, "Our Salsas: Comin' In Hot (But Also Medium and Mild)," 2020

I don't always eat chips and salsa but when I do, I do it until I hate myself. ~Internet meme, c. 2014

We chili heads can pass judgment upon an entire Mexican menu by tasting one droplet of the sauce. ~Don Dedera (1929–2020), "Don't Call it Latin Food," in Arizona Highways, 1983,

Not many consumer products resonate through my childhood memories as strongly as Tabasco, that smoky, tangy red fireball packed into a tiny clear bottle. ~Denver Nicks, Hot Sauce Nation: America's Burning Obsession, 2017

Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish. ~Henry Miller (1891–1980)

When the 78th Texas Legislature convened in 2003, House Concurrent Resolution 16 was introduced to make tortilla chips and salsa the official state snack. ~Texas H. R. No. 1591 Resolution  [True story. –tg]

      But, as you know if you've ever poured too heartily from the wrong bottle of hot sauce, taste and smell are but secondary pieces of the hot sauce puzzle. There's something else happening with hot sauce unique to the chilies that are its essential ingredient, something weirder and kinkier and a stubborn mystery that cuts to the heart of what it means to be human — pain.
      You may enjoy any number of things about hot sauce, like the flavors, the way it looks drizzled over a plate, or just the knowledge that it's healthier than most condiments, but if you like hot sauce, you've also got to come to terms with the unifying factor, pain-inducing chemicals in chilies, and the fact that you like to inflict pain on yourself. ~Denver Nicks, Hot Sauce Nation: America's Burning Obsession, 2017

Salsa de Chile.— Take some ripe red peppers and toast on the fire until they are the color of gold. While they are still warm, remove the outer skin, the veins and seeds. Add to what remains, when cool, the juice of an equal number of tomatoes toasted in the same manner as the peppers, a little salt, an onion, and crush all together with a little water. ~Linda Bell Colson, "Some Mexican Recipes from Señora Doña Josefa 'Pepita' Medrano de Garcia," in The Land of Sunshine: A Southern California Magazine, 1895

Eat your heart out, Ketchup! ~Taco Bell, packet of border sauce, 2011

The first edition of that remarkable cookery book, the "Dons de Comus," appeared about 1740... It was composed by M. Marin, cook of the Duchesse de Chaulnes. The very learned and ingenious preface, signed de Querlon, is by Father Brumoy, the Jesuit... An Italian author calls a preface the sauce of a book, "La Salsa del Libro;" and certainly never was there a more piquant and spicy sauce than that of the erudite Father. ~A. V. Kirwan, Host and Guest: A Book about Dinners, Wines, and Desserts, 1864

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published 2009 Aug 8
revised May 2017, Feb 2020
last saved 2022 Jun 28