What To Make With Hot Sauce
While hot sauce is great as a condimentover eggs on Sunday morning or a dash to add even more kick to Taco Tuesdayit can really help add zip to so many recipes. In fact, hot sauce is a major component of many Buffalo sauces. But dont stop with just wings! Check out all these tasty recipes with hot sauce.
Best Hot Sauce For Making Asian Dishes Lao Gan Ma Spicy Chili Crisp Hot Sauce
Why youll love it:
Asian chili peppers have a much different flavor than North or South American variants, and are often processed differently as well, resulting in this oily, red, delicious sauce that goes well with any Asian inspired dish.
These sauces are intensely flavorful, but generally only suited to being a cooking sauce, as they can be sickeningly sweet if eaten as a dipping sauce or something similar.
That makes this sauce less versatile but no less tasty, and a great marinade or mixing sauce for pork, beef, chicken, and fish.
The size of the bottle is good, as is the price, and while there are better sauces on the market of this kind, theyre few and far between, at least domestically a lot of sauces like this need to be imported.
The only real problem is a lack of heat. Its not completely lacking in spice but its pretty close, giving you a faint heat and little more.
- Sweet and savory flavor goes with most types of meat and vegetables.
- Low on spice accessible for most people.
What we didnt like
- Low on heat, so bad for spice fiends.
Wing Time Garlic Buffalo Wing Sauce
This hot sauce starts with cayenne peppers and tomatoes. And then they add the Parmesan cheese. Yes, Parmesan cheese. Which is no doubt the reason that proponents call it the “creamy sauce that met hot sauce and made even terrible ramen taste like Heaven on Earth.” Also, this is obviously the best hot sauce for wingsimagine your standard Buffalo wings, but creamier and with more umami flavor.
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Hot To Make Superhot Hot Sauce
Roast the Peppers. Heat an oven to 400 degrees. Set the superhot chili peppers and garlic on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don’t want them to burn, and watch out for any fumes.
Alternatively, do this on your grill outside.
Process the Ingredients. Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go. Add basil leaves and process.
Vinegar. While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
Salt and Strain, if Desired. Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it, if desired. Adjust with more vinegar or water to your desired consistency.
NOTE: I don’t always strain. It really depends on how thick you want your hot sauce.
Bottle It Up. Pour into bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.
Boom! Done! There it is, my friends! Crazy hot hot sauce! Did the fumes get you? How are you going to use this sauce? I’d love to hear it! Talk about heat!
Shaquanda’s Hot Pepper Sauce
Almost anyone can make a hot sauce that brings the heat. So for me, a great one also needs to burst with flavorand none does it quite like Shaquanda’s Hot Pepper Sauce from Andre Springer, who birthed the brand as part of a drag performance in 2013. Aaron Hutcherson, food writer and recipe developer
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Tastes Like Fancy Booze: Blis Blast Hot Pepper Sauce
Heat level: Mild
Flavor: BLiS is a chef’s hot sauce. The creators are probably most famous for their bourbon-barrel-aged maple syrup, and that syrup plays a unique role in their hot sauce. No, the sauce doesn’t contain any actual maple syrup, but the sauce base, made from cayenne, árbol, and chipotle chilies, is aged for a year in barrels that have previously aged bourbon, maple syrup, and Founders Kentucky Breakfast Stout. The result is a hot sauce with an insanely complex, layered flavor profile that you’ll almost want to sip from a whiskey glass.
Serious Eats / J. Kenji López-Alt
Heartbeat Pineapple Hot Sauce: Best
Price: £9 |
In terms of pure flavour, this is one of the best we tested. Fans of the hot sauce challengeinterview show Hot Ones will recognise this brand from previous series, and it has stayed popular for good reason.
The sweet pineapple taste and sharper peppery notes blended well with every meal we tested, both via marinating and as a condiment. Meanwhile, the heat is above average but nothing that will have you desperate for a glass of milk. The only drawback is, for the price, the bottle is a little on the small side especially given how tasty it is, you might get through it fairly quickly. Still, its worth trying for the moreish flavour alone and deciding thereafter whether to continue purchasing.
Key details Size: 230g Fermented: Yes Heat level: Medium to high
Price: £6.45 |
Chef James Cochran won the BBC show Great British Menu with a goat dish featuring his own Scotch Bonnet Jam and thankfully, you can now buy this delicious creation. While this is a jam in name, it doesnt initially taste like one given its smooth texture and spicy kick.
However, underlying this is a sweet, tangy flavour of jam you will recognise, giving this an exquisite flavour profile. We found it works well on anything from chargrilled veggies to a cheese toastie. It has real heat too, just hot enough that youll be alert but not uncomfortable. Better still, its vegan, which is ideal if youre on a restricted diet .
Key details Size: 310g Fermented: No Heat level: Moderate
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About Da Bomb Beyond Insanity
Da Bomb Beyond Insanity hot sauce is a notorious player in the hot sauce world. It has long held a spot on the Hot Ones show lineup, currently at the #8 spot. Honestly, Hot Ones wouldnt be as great of a show without Da Bomb. It horrifies guests on a regular basis, so naturally, we had to see what it was like here are Pepper Geek.
Da Bomb comes to us from a seemingly tiny store in Kansas City called Spicin Foods. Were not sure how such a small manufacturer could make so many people suffer, yet they do.
In this article, well give you our thoughts on Da Bomb hot sauce. I hope you enjoy the results of our pain.
Heat: 5/5Among the hottest out there.Flavor: 1/5 Acidic, almost chemical aftertaste. Value: 3/5 Not terribly expensive for 4oz.The bottle will last forever.Overall rating: 2/5For the most part, an unusable show-piece
Great For Barbecue: Pain Is Good Louisiana
Heat level: Moderate
Flavor: Sweet and spicy, with an umami backbone thanks to Worcestershire sauce. Despite its name, it’s not really “Louisiana-style” in any sense that I can identify. It has some smokiness, and a thick texture that makes it more like a cross between Kansas Citystyle barbecue sauce and hot sauce. That’s not a bad thing. I’d reach for this one to dip my ribs in.
Serious Eats / J. Kenji López-Alt
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Best Overall Mad Dog 357 Ghost Pepper Hot Sauce
Why youll love this:
An excellent ghost pepper sauce, with a ton of heat and just as much flavor. A few drops go a long way, transforming any food into a delicious, spicy treat without overwhelming the flavor. This stuff is great for giving an extra kick to any other sauce, but works well on its own as well, with a very nice nutty flavor.
- Delicious sweet and nutty flavor.
- Good amount for the price, especially with how little you are supposed to use.
What We Didnt Like
- May be too hot for many people to eat regularly.
Heat isnt the only determining factor for what makes a hot sauce good, but its one to consider. Bhut Jolokia used to be considered the hottest pepper around, and it still comes in at second place below the Carolina Reaper, which has replaced it as the premiere hot for the sake of hot pepper on the market.
Truth be told though, Ive never liked the Reaper very much, since I dont value heat for its own sake very highly. If the hot thing doesnt taste good, why bother? This goes equally for peppers, sauces, and anything else spicy.
The ghost pepper sauces though all share a nice nutty flavor you cant really find in other chili peppers. Its best used sparingly, but is also a pepper Ive found to be pretty forgiving so long as its mixed with other flavors, coming through strongly without overpowering other flavors or deadening your taste buds with the heat.
Melinda’s Original Habanero Pepper Sauce
Home cook and breadmaker Laura Wolfgang freely admitted to buying this hot sauce at the airport on a return trip from Mexicoeven though it’s pretty widely available in the States. Laura loves the mild heat and “lovely flavor” and doesn’t care if you judge her for not coming home with something more esoteric.
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Beans’ Best Friend: Rancho Gordo Felicidad Chipotle Salsa
Heat level: Moderate
Flavor: Toasted pumpkin seeds are the real kicker in this vinegary and smoky chipotle-based sauce. They give it a richness and creaminess without muting any of its brighter flavors. This is a great sauce to season a bowl of beans with, or try it on huevos rancheros or just plain old scrambled eggs.
Serious Eats / J. Kenji López-Alt
Extreme Heat And Extreme Flavor: Bigfats 7o8 7 Pot Citrus
Heat level: Really frickin hot
Flavor: Hoo boy, this is some hot stuff. Over the course of my tasting, there were many nights when I re-sampled a few dozen hot sauces at a time. If I didnt forget to leave this one for the end, Id have to wait half an hour for my mouth to recover before I could even taste anything else. Its seriously hot, but also has great orange and pineapple flavors. The real secret ingredient is sweet-tart pomegranate molasses.*
I once made a bottle of hot sauce for my father-in-law featuring pomegranate molasses. I thought I was the only one!
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The Best Hot Sauce To Buy Online According To Our Editors
Our top condiments made with habanero, cayenne, ghost pepper, and more.
There are certain things every home cook should have. A chefs knife, cloth napkins, and a nice set of pans, for example. Plates and serveware are also pretty useful – but before you grab any of those things, get yourself a stable of hot sauces. Yes, a stable. You might currently have a go-to that you pour on everything, but if you only stick to one, you technically arent living life to the fullest. Theres a near-infinite variety of hot sauces out there, all of which are great for different applications, and our editors are here to help you find the ones that are right for you. From light and tangy cayenne/vinegar blends to mustard-based sauces and ghost pepper condiments, heres what you should have in your home.
Were recommending these products because we actually use, and like, them. Things you buy through our links may earn us a commission.
Best Hot Sauce For Shellfish And Seafood Louisiana Hot Sauce
Why youll love it:
Another simple one, but good for certain purposes. As a dabbing or topping sauce its significantly worse than Cholula for most foods, but for seafood, particularly shellfish, its hard to beat.
Louisiana tastes a lot like a concentrated version of spicy V8 juice. Very vegetable-y, very vinegary, and with just a touch of heat.
Louisiana hot sauce is not some gourmet sauce made from exotic peppers, but sometimes thats not what you need. If you want to make a Bloody Mary or dab some sauce on raw oysters, youre not going to want to reach for an intensely spicy ghost pepper sauce, or a distinctly flavorful habanero sauce, you want something like this that just adds a nice little vinegar kick and a tomato flavor. And for that, its perfect.
- Widespread availability.
What we didnt like
- Very simple flavor and low on spice this is not a high quality exotic hot sauce.
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Mellow Habanero Yuzu Heaven
Buy It
As far as grocery store hot sauces go, Cholula is a solid choice. For just a few dollars, you can pick up this simple hot sauce from almost any retailer.
The smooth, rich texture is satisfying, and the unique pepper and vinegar forward flavor is addictive. Paired with the noteworthy wooden cap and the built in dasher top, we always keep a bottle of Cholula on hand in our pantry.
Not only is it delicious, but the story behind the hot sauce is intriguing. Read more about Cholula hot sauce in our article here.
If Frank’s And Tabasco Had A Baby: D L Jardine’s Texas Champagne
Heat level: Moderately hot
Flavor: When I tasted this sauce, I thought, “That’s Tabasco.” Then, a moment later, I thought, “No, wait, that’s Frank’s!” It has the texture and vinegariness of the latter, but the heat and barrel-aged funk of the former. If you’re like me and often bring both to the table with breakfast, this is like one-stop shopping for your mouth. Perfect for soups, eggs, gumbo, or potatoes.
Serious Eats / J. Kenji López-Alt
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Hot And Creamy: Formosa Chipotle Hot Sauce
Heat level: Mild
Flavor: One of the most distinct hot sauces I tasted, this creamy sauce has the consistency and texture of a loose mayonnaise, thanks to a vegetable-oil emulsion. Its hot, but that creaminess provides nice balance. After water, tomatillos are the main ingredient, but the flavors of smoky chipotle and cumin come through strongest. This would be a great sauce for burgers and sandwiches.
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Last Dab Apollo Review And Flavor
First off, The Last Dab Apollo takes a major departure from previous Last Dab sauces. This hot sauce is made up of 2 major ingredients, peppers, and vinegar. There are technically 4 ingredients, but 3 of them are derived from the Apollo pepper.
The result, a relatively flat flavor with explosive heat and not much else. This isnt necessarily bad, since some people use hot sauce to add heat to meals without changing the flavor. However, my recommendation to them would be to grow fresh peppers and use those instead much more rewarding.
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How To Choose The Best Hot Sauce For You
Why do people like spicy food?
Simply put, its endorphins. We cant actually taste spice as a flavour, but we do feel pain from it through receptors in our mouths the ones that are normally responsible for sensing heat. The majority of spicy peppers, such as jalapenos and naga chillies, contain the chemical capsaicin which, when consumed, combines with these pain receptors to cause a reaction not unlike scalding your mouth with a hot drink. Scientists believe that, just like when the body is hurting on other occasions, this chilli pain causes endorphins to be released the bodys natural pain-killing compounds.
As well as killing pain, endorphins are also known to contribute feelings of pleasure. So, in the same way some people love the pain of long-distance running, many people can grow to associate the peppery pain of capsaicin with a pleasant, endorphin-based rush. This all depends on your tolerance to spice, which you can slowly build up with more exposure to capsaicin-filled foods and products like hot sauce.
How are spiciness levels measured?
Levels of heat are measured as Scoville Heat Units . This is the level of capsaicin in a product, where a higher Scoville rating means a greater level of spiciness. Some companies may disclose the Scoville scale of its product, especially if its above average in heat, though many dont. Instead, you might see a brand using its own scale, which includes words such as moderate, hot or mild for the sake of convenience.
Last Dab Apollo Consistency
Like former Last Dabs, Apollo is thick and chunky. The fresh peppers are almost chewable and the vinegar is kept at a relatively low concentration. This means the sauce pours nice and slowly, as youd want with this much fire power.
The color is a deep red, hinting that the Apollo pepper may have a darker color than the original Reaper. Some red pepper varieties are bright red while others can have a deeper, more burgundy look when full ripe. Time will tell!
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A Childhood Favorite Returns: Todd’s Inner Beauty
Heat level: Hot
Flavor: Anyone who’s lived in Cambridge, Massachusetts, in the last several decades is familiar with Inner Beauty, the hot sauce made famous at Chris Schlesinger’s East Coast Grill. His original recipe, which blends mustard with habanero peppers, molasses, Chardonnay wine, honey, and a whole slew of tropical fruit juices, is the kind of thing you’d come up with only in an expanded mental state. Throughout my childhood, my dad kept a bottle of Inner Beauty in our fridge door at all times, so I was saddened to hear that the sauce was being discontinued.
Thankfully, Todd’s Salsa, out of Bangor, Maine, decided to revive the sauce a few years back. The first taste I had of that distinctly mustardy, tropical flavor was an immediate punch in the mouth that sent me back in time to those early, formative years of hot sauce tasting. It’s exactly as I remember, and just as glorious. This stuff really shines on grilled seafood, but it’s a great all-purpose sauce you’ll want to keep in your fridge door, just like my dad did.
Serious Eats / J. Kenji López-Alt
