Hot Sauces By Pilacca, Skhug, And Honey

You don't need to be told it's hot out.

So we say run with it, and try these flaming sauces that have recently popped up around town:

Pilacca When this Puglian chile sauce is served on grilled lamb porterhouse with charred cauliflower and sweet Sicilian olives ($39), A Voce chef Missy Robbins says plates return to the kitchen with only a gnawed bone remaining. The pilacca takes three days to produce, during which Fresno peppers are fermented to create the sauce's telltale tang. Look for the dish through August or make the pilacca at home (click here for the recipe). A Voce Madison, 41 Madison Ave. (at 26th St.); 212-545-8555 or avocerestaurant.com

Skhug "Shut up and eat" is what the name of this new Park Slope falafel shop, Kulushkät, translates to. That's precisely what we do when we order the spicy falafel ($6) accompanied by vinegary skhug (50 cents), which is made with coriander, garlic and fresh hot pepper. The topping is as common on Israeli tables as Tabasco is in the States and goes famously with a side of the shop's tahini-topped seasoned fries. Kulushkät Gourmet Falafel, 446C Dean St. (at Flatbush Ave.); 347-799-1972 kulushkat.com

Honey Mike Kurtz visited Brazil when he was studying Portuguese and returned with a love for spiced honey. He combines vinegar, chiles and Pennsylvania honey to cook into his piquant brew. Try it shellacked onto pizza, fried chicken or kale. Even cold foodstuffs like a little heat: Hot honey meets Ovenly's lemon fluff, Anarchy in a Jar's pickled strawberries and Steve's strawberry-ricotta ice cream in the Hot 'N Fluffy sundae. Mike's Hot Honey is available for purchase at Paulie Gee's or mikeshothoney.com