{"id":5,"date":"2026-08-31T01:22:41","date_gmt":"2026-08-31T01:22:41","guid":{"rendered":"https:\/\/g1nbc.net\/food\/?page_id=5"},"modified":"2026-08-31T01:26:24","modified_gmt":"2026-08-31T01:26:24","slug":"rochester-new-york-hot-sauce-2","status":"publish","type":"page","link":"https:\/\/g1nbc.net\/food\/rochester-new-york-hot-sauce-2\/","title":{"rendered":"Rochester, New York, &#8220;hot sauce&#8221;"},"content":{"rendered":"\n<div class=\"wp-block-cover aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1376\" height=\"768\" class=\"wp-block-cover__image-background wp-image-12\" alt=\"\" src=\"https:\/\/g1nbc.net\/food\/wp-content\/uploads\/sites\/2\/2026\/08\/1000009145.png\" data-object-fit=\"cover\" srcset=\"https:\/\/g1nbc.net\/food\/wp-content\/uploads\/sites\/2\/2026\/08\/1000009145.png 1376w, https:\/\/g1nbc.net\/food\/wp-content\/uploads\/sites\/2\/2026\/08\/1000009145-300x167.png 300w\" sizes=\"auto, (max-width: 1376px) 100vw, 1376px\" \/><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<p class=\"has-text-align-center has-large-font-size wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">In Rochester, New York, &#8220;hot sauce&#8221; doesn&#8217;t refer to a liquid pepper sauce (like Frank&#8217;s or Tabasco), but rather a warm, spicy <strong>meat hot sauce<\/strong>\u2014the iconic topping famous for crowning Rochester&#8217;s &#8220;Garbage Plate&#8221; at local joints like Nick Tahou Hots and Sal&#8217;s\/Schaller&#8217;s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u200bThe defining trick to an authentic Rochester meat hot sauce is breaking the beef down extremely fine (often by simmering it directly in water rather than pre-browning it) and seasoning it with warm, Greek-influenced spices.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u200bClassic Rochester Meat Hot Sauce<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u200b<strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 lb<\/strong> ground beef (80\/20 works best for flavor)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 medium<\/strong> yellow onion, very finely diced or grated<\/li>\n\n\n\n<li>\u200b<strong>2 cloves<\/strong> garlic, minced<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\u20131.5 cups<\/strong> water or beef broth<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 (6 oz) can<\/strong> tomato paste (or 1\/4 cup ketchup for a sweeter profile)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tbsp<\/strong> brown sugar<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tbsp<\/strong> chili powder<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> paprika<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> ground black pepper<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> salt (adjust to taste)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>3\/4 to 1 tsp<\/strong> cayenne pepper (adjust for desired heat)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/2 tsp<\/strong> ground cumin<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/4 tsp<\/strong> ground cinnamon<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/4 tsp<\/strong> ground allspice<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/8 tsp<\/strong> ground cloves<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u200b<strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Saut\u00e9 the aromatics:<\/strong> Heat a drop of oil in a saucepan over medium heat. Add the finely diced onion and garlic, cooking until translucent and soft (about 4\u20135 minutes).<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Incorporate the meat:<\/strong> Add the ground beef and water directly into the pan. Use a potato masher, whisk, or fork to break the meat apart vigorously until it reaches a very fine, grainy texture with no large clumps.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Simmer the base:<\/strong> Stir in the tomato paste, brown sugar, and all the spices until fully incorporated. Bring the mixture to a low boil.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Slow simmer:<\/strong> Reduce the heat to low, cover, and gently simmer for 45 minutes to 1 hour, stirring occasionally. If the sauce becomes too thick or dry, stir in a splash of water.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">\u200b<strong>Finish:<\/strong> The sauce should be glossy, loose, and easily spoonable over burgers, hot dogs (white or red hots), mac salad, or home fries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">n Rochester, New York, &#8220;hot sauce&#8221; doesn&#8217;t refer to a liquid pepper sauce (like Frank&#8217;s or Tabasco), but rather a warm, spicy <strong>meat hot sauce<\/strong>\u2014the iconic topping famous for crowning Rochester&#8217;s &#8220;Garbage Plate&#8221; at local joints like Nick Tahou Hots and Sal&#8217;s\/Schaller&#8217;s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u200bThe defining trick to an authentic Rochester meat hot sauce is breaking the beef down extremely fine (often by simmering it directly in water rather than pre-browning it) and seasoning it with warm, Greek-influenced spices.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u200bClassic Rochester Meat Hot Sauce<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u200b<strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 lb<\/strong> ground beef (80\/20 works best for flavor)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 medium<\/strong> yellow onion, very finely diced or grated<\/li>\n\n\n\n<li>\u200b<strong>2 cloves<\/strong> garlic, minced<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\u20131.5 cups<\/strong> water or beef broth<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 (6 oz) can<\/strong> tomato paste (or 1\/4 cup ketchup for a sweeter profile)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tbsp<\/strong> brown sugar<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tbsp<\/strong> chili powder<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> paprika<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> ground black pepper<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1 tsp<\/strong> salt (adjust to taste)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>3\/4 to 1 tsp<\/strong> cayenne pepper (adjust for desired heat)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/2 tsp<\/strong> ground cumin<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/4 tsp<\/strong> ground cinnamon<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/4 tsp<\/strong> ground allspice<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u200b<strong>1\/8 tsp<\/strong> ground cloves<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u200b<strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Saut\u00e9 the aromatics:<\/strong> Heat a drop of oil in a saucepan over medium heat. Add the finely diced onion and garlic, cooking until translucent and soft (about 4\u20135 minutes).<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Incorporate the meat:<\/strong> Add the ground beef and water directly into the pan. Use a potato masher, whisk, or fork to break the meat apart vigorously until it reaches a very fine, grainy texture with no large clumps.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Simmer the base:<\/strong> Stir in the tomato paste, brown sugar, and all the spices until fully incorporated. Bring the mixture to a low boil.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Slow simmer:<\/strong> Reduce the heat to low, cover, and gently simmer for 45 minutes to 1 hour, stirring occasionally. If the sauce becomes too thick or dry, stir in a splash of water.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u200b<strong>Finish:<\/strong> The sauce should be glossy, loose, and easily spoonable over burgers, hot dogs (white or red hots), mac salad, or home fries.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>In Rochester, New York, &#8220;hot sauce&#8221; doesn&#8217;t refer to a liquid pepper sauce (like Frank&#8217;s or Tabasco), but rather a warm, spicy meat hot sauce\u2014the iconic topping famous for crowning Rochester&#8217;s &#8220;Garbage Plate&#8221; at local joints like Nick Tahou Hots and Sal&#8217;s\/Schaller&#8217;s. \u200bThe defining trick to an authentic Rochester meat hot sauce is breaking the &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["entry","page","publish","author-admin","post-5"],"_links":{"self":[{"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/pages\/5","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":6,"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/pages\/5\/revisions"}],"predecessor-version":[{"id":17,"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/pages\/5\/revisions\/17"}],"wp:attachment":[{"href":"https:\/\/g1nbc.net\/food\/wp-json\/wp\/v2\/media?parent=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}