This sauce, inspired by the Sambals of Southeast Asia, starts with a fermented chili paste layered with flavors that pull from the umami elements of Asia to the sweet and smoky notes from the American South. It is the best of both worlds. Put it on anything where you want a spicy, savory, umami kick.
Chef Edward Lee and Bourbon Barrel Foods have teamed up to create this original Sambal Hot Sauce. Chef Edward Lee was born and raised in Brooklyn, New York to Korean parents. Edward Lee began cooking at the age of eleven and credits his grandmother with first sparking his interest in food. Edward Lee’s approach to cooking frequently blends the flavors of his Korean heritage, culinary traditions, and ingredients of the southern United States including sorghum, ham, and bourbon. Lee now resides in Louisville, Kentucky. He is the executive chef and owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky and culinary director for Succotash in Washington, D.C., Maryland. His accolades include being a finalist multiple times for the James Beard Foundation Awards for Best Chef, Southeast. He is the author of the best-selling cookbook Smoke & Pickles. He appears regularly on television, most recently as the Emmy-nominated host for Season 3 of Mind of a Chef. Lee has also created a line of bourbon with Jefferson’s Reserve that has generated praise from the nation’s top publications.
Ingredients List: Fermented Cayenne Pepper Mash, Water, Hot Pepper Bean Paste, (water, corn syrup, wheat flour, wheat, salt, red pepper powder, roasted soybean powder, spirits, garlic, monosodium glutamate, soybean, onion, soybean cultured with Aspergillus Oryzane, seed malt) Fish Sauce (anchovy extract, salt, water, fructose, and hydrolyzed vegetable protein) Vinegar, Sorghum, Soy Sauce (water, soybeans, salt, wheat flour) and Cultured Dextrose