Chefs Picks tracks down what a pros are eating as well as in progress from coast to coast.In a ever-evolving space of grill kitchens, chefs are pushing a piquancy boundaries by finding beautiful ways to move on a heat. Its no longer just about a elementary hot salsa or shake of a crushed red to enhance flavor as well as add excitement to a dish. These chefs opposite a nation share their favorite sharp condiments, such as Korean gochujang, French Espelette as well as other tongue-tingling ingredients.Chef-Made Hot SauceOne look during a wall of hot salsas during Chicagos Oyster Bah as well as theres no doubting that hot salsa is serious business during this New England-inspired seafood joint. In further to keeping a far-reaching form of renouned selections on hand, Chef Donny Farrell has taken to creating his own. The grill currently offers five hot salsas done in-house, all fully fermented using a same bottom recipe though with different peppers similar to Fresno, Finger Red Hot, Banana, Jalapeo as well as Manzano. Each peppers has a different H2O calm as well as piquancy level, so they perturbation differently, giving each salsa a unique flavor specificto a peppers used, Farrell explains.Gochujang RanchFor ChefMichael Barrera of Townhouse in Detroit, a beautiful take on a sharp seasoning came as partial of his poke to create a ideal plantation dressing. Before landing on a Gochujang ranch, Barrera as well as his team attempted out several variations Sriracha, roasted chile peppers, blackened spices though none worked quite similar to a Korean spice. So a gochujang intrigued me, Barrera says. Would mixing fermented soybeans, rice as well as chiles work with plantation flavors? The answer is yes! Its a pretty harmonious combination, actually. The outcome is a distinctive plantation salsa with an unexpected zing to change its creamy texture. The upscale bar serves a plantation with their fried Korean chicken wings with some scallions on a side.Spicy Emmental SauceChef Nico Romo of Fish Restaurant in Charleston, S.C., adds piquancy to many of a condiments that tip a meals during his French-Asian desirous restaurant. For brunch he jazzes up his cabbage pancake with a sharp Emmental sauce. To form a bottom of a sauce, Romo uses bacon fat instead of butter, to add a rich, smoky taste. He also incorporates Emmental cheese plus a inexhaustible squirt of Sriracha as well as a dusting of Espelette peppers for a one-two punch of heat. The ensuing salsa brings serious piquancy to this delicious dish.Calabrian Chile Red peppers flakes may be a usual pizza spice, though during Balena in Chicago its Calabrian chile oil that kicks up a pie. Condiments for pizza customarily revolve around dried chile flakes, which are unsuitable in flavor as well as piquancy level, so we longed for to move a superior peppers to a seasoning game, says Chef Chris Pandel. The Calabrian chile is sweet, sharp as well as just a small bit smoky, which adds a much more exciting kick to our pizzas.Calabrian Chile Oil4 ounces Calabrian chiles, packedin oil2 cups olive oil1 teaspoon toasted Arbol chile flakesDrain a oil from a chiles as well as pick off stems.Add remaining mixture to a food processor as well as process for 2 minutes. Serve drizzled over pizza.Photos courtesy of Anjali Pinto, Andrew Cebulka, Fish as well as Balena