For an instant noodle sauce only somewhat hot, I put roughly equal amounts (I never measure) of hot Dijon-type mustard, olive oil, soy sauce, and double or triple concentrated tomato paste into the plate from which I intend to eat the noodles, mix vigorously with a fork until smooth, and finally stir in a copious among of dried majoram flakes (or oregano) and a sprinkle of raisins.
My sauce isn't all that hot and I'm not actually autistic. I hope that still entitles me to an answer, if at least the answer is sufficiently non-sauce-typically.
@theautisticcoach@actuallyautistic
when we had more hot sauce at home (we don't at the moment for ... no particular reason, we just haven't gotten it since the last batch was emptied), we loved both Chalula (or however it's spelled) and Sriracha.
@theautisticcoach@actuallyautistic
I'm hypersensitive to spicy foods. Helen laughs good-naturedly at me because I find bell peppers too hot to eat. So a bottle of hot sauce is never likely to make it on to my wish list. 😄
@theautisticcoach@actuallyautistic I grow (and purchase them when out of season) Thai chilies which I put on eggs, noodles, and soups. Most hot sauces have too much vinegar for my taste.
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