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Thompson Hotels Toronto X Chef Mark Caskenette

Food & Drink

Chef Mark Caskenette’s Lacto-Fermented Hot Sauce & Sambal Oelek Bloody Mary

We checked in with Executive Chef Mark Caskenette’s from The Thompson Diner at Thompson Toronto about all things related to hot sauce, and were lucky enough to get him to share the recipe for his Laco-Fermented Hot Sauce and Sambal Oelek Bloody Mary.

What’s your favorite hot ingredient and why?
Chef Mark Caskenette: Sambal Oleck because you can add heat without impacting the overall flavor

What’s your go-to brand for hot sauce and why?
Chef Mark Caskenette: Huy Fong’s Sriracha, it is sharp and hot, but has body and balance.

What’s your favorite way to use hot sauce?
Chef Mark Caskenette: Mix it into your Bloody Mary with fresh summer garnishes for a special cocktail worthy of any patio.

Will your hot sauce will be incorporated in any dishes on The Thompson Diner summer menus? What do you have planned?
Chef Mark Caskenette: We’ll be making aGochujang-Lime Aioli which will be served as a sauce on our Shishito Peppers dish. We’ll also be serving Sriracha atop our brown rice bowl which contains a  poached egg, avocado, kale pesto, radish, pickled shallots, and feta cheese.

What’s the most unexpected way to use hot sauce?
Chef Mark Caskenette: Chili Flakes/Powder, or a sweet fruit based Hot Sauce with Ice Cream. 

What’s the best hot sauce for summer grilling? What’s currently on your grill? Any tips you can share?
Chef Mark Caskenette: Mango Habanero Sauce. I’m currently into grilling ch
icken thighs to make one of my favorite summer dishes: Grilled Mango Habanero Chicken Tacos. My tip is to always probe your meat to ensure it’s not over/under done, then let it rest before eating.

Below, Chef Mark Caskenette shares his go-to hot sauce recipe with us.

Lacto-Fermented Hot Sauce

250gr Hot Peppers, sliced thinly. Use any Hot Pepper you like or mix them up.
2 garlic cloves, smashed
250ml Water
10gr Salt 

Place the hot peppers and garlic cloves in a pint-sized mason jar.
Prepare the brine by heating up 1 cup of water and adding the salt.
Stir the salt until dissolved and let the brine cool to room temperature.
Once the brine has cooled pour it into the jar with the hot peppers and garlic.
Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 2-3 days.
Stir the brine each day or every two days to prevent mold from forming on the top.
The brine should become cloudy in 2-3 days depending on the temperature of the room.
Once it’s cloudy and smells slightly sour, place it in a blender and blend until smooth.
Transfer it to a glass jar and store it in the refrigerator. It’s ready to use!
Lacto-Fermented hot sauce will store for several months.
Fermentation time can take more than 3 days if weather is cooler. You can ferment it for a week or longer if you want to further develop the flavor.

Sambal Oelek Bloody Mary
1.5 oz Grey Goose Vodka
Six dashes of Worcestershire
Three dashes of Hot Sauce
Tomato Juice

Rim Collins glass with kosher salt, fill glass with ice and add ingredients. Stir until mixed and garnish with salt and pepper, lemon wedge and celery stick.