List_of_hot_sauces
This is a list of commercial hot sauces. Variations on a company's base product are not necessarily common, and are not always included.
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Scoville heat ratings vary depending on batch. However, many companies do not disclose numeric ratings for their products at all. "Extra hot" versions may be advertised as several times hotter than the original, without specifying the heat of the original.
- Some companies do not disclose which peppers are used.
- Labels reading "pepper" and "aged pepper" may refer to a similar aged mash.
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
More information Hot sauce name, Ingredients sorted by amount used ...
| Hot sauce name | Ingredients sorted by amount used | Scoville heat rating | Origin | Other information |
|---|---|---|---|---|
| Blair's Death Sauce | Vinegar, cayenne, garlic, chipotle, lime juice, cilantro, herbs and spices | New Jersey, US | ||
| Búfalo Jalapeño Mexican Hot Sauce | Water, carrots, vinegar, chile peppers, sugar, salt, carob bean gum, sodium benzoate, spices, FD&C Red 40 (product label, 2009) | Lomas de Chapultepec, Mexico | 115 mg of sodium per 5-g serving (5% DV) | |
| Cholula Hot Sauce | Water, peppers (árbol and piquin), salt, vinegar, spices and xanthan gum (product label, 2010) | 500–1,000[1] | Chapala, Jalisco, Mexico | 85 mg of sodium per 5-g serving (3% DV) |
| Crystal Hot Sauce[2] | Aged red cayenne pepper, vinegar, salt (product label, 2009) | Louisiana, US | 135 mg of sodium per 5-g serving (6% DV), kosher | |
| Crystal Hot Sauce Extra Hot | Aged red cayenne pepper, vinegar, water, salt, natural flavorings, xanthan gum (product label, 2009) | Louisiana, US | 120 mg of sodium per 5-g serving (5% DV), kosher | |
| Da'Bomb | Habanero peppers, pepper extract, apricot nectar (water, apricot pulp and juice, corn syrup, sugar, citric acid, ascorbic acid), mustard flour, garlic, allspice and spices (product label, The Final Answer, 2011) | Products range from 119,000 to 1.5 million | United States | For use as a food additive only[3] |
| Dave's Gourmet "Insanity Sauce" (original) | Hot peppers, tomato paste, hot pepper extract, salt, onions, cane vinegar, garlic, citric acid, xanthan gum, spices (product label, 2010) | 180,000 | Costa Rica | 10 mg of sodium per 5-g serving (0% DV) |
| El Pato[4] | Dried pepper, vinegar, spices salt, xanthan gum, 0.1% sodium benzoate, may contain food coloring (product label, 2010) | Mexico | 11 mg of sodium per 5-g serving (0% DV), 8% MDR vitamin C, glass bottle | |
| El Yucateco Hot Sauce | Mexico | |||
| Endorphin Rush Beyond Hot Sauce | Tomato paste, water, pepper extract, vinegar, sugar, molasses, soy sauce, sulfites | 33,390[5] | United States | 20 mg of sodium per 5-g serving (1% DV) |
| Frank's RedHot Original[2] | Aged cayenne peppers, vinegar, water, salt, garlic powder (product label, 2009) | 499[6] | Ohio, US | 200 mg of sodium per 5-g serving (8% DV), kosher |
| Frank's RedHot Xtra Hot Sauce | Aged cayenne red peppers, distilled vinegar, water, salt, natural flavor, garlic powder | 2,085[7] | Ohio, US | 190 mg of sodium per 5-g serving (8% DV), kosher |
| Indofood Sambal | Habanero peppers, Bird's eye peppers, spices | Indonesia | ||
| Louisiana Hot Sauce Original[2][lower-alpha 1] | Cayenne pepper (base),[9] vinegar, salt | Louisiana, US | 240 mg of sodium per 5-g (10% DV) | |
| Mad dog 357[10] | Distilled vinegar, 3 million Scoville chile extract, evaporated cane juice, fresh Habanero peppers, garlic, onion, 160,000 Scoville cayenne pepper, spices, and xathan gum[11] | 357,000[11] | Massachusetts, US | |
| Maga (Salsa Maga) | Water, chili peppers, vinegar, salt, spices, 0.1% sodium benzoate (product label, 2009) | Mexico | Gluten free, no artificial colorings or flavorings,[12] plastic bottle | |
| Marie Sharp's Habanero Pepper Sauce | Hand harvested, hand chopped, farm-to-bottle organic vegetables: Crisp carrot, juicy red Habanero peppers, sweet yellow onions, whole garlic cloves, key lime juice, natural vinegar, salt. Sauces vary in pepper content. *Substitute Grapefruit, Orange and Prickly pear for carrot |
65,000 - 250,000 | Belize | |
| Mezzetta California Habanero Hot Sauce Twist & Shout | Water, California chili peppers, habanero peppers, tomato paste, distilled vinegar, sea salt, garlic, onion, spices, xanthan gum (product label, 2017) | California, US | 80 mg of sodium per 5-g serving (3% DV); no added sugar; 7.5 fl oz glass bottle; refrigerate after opening; mezzetta.com | |
| Nali Sauce | Malawi | |||
| Pickapeppa Sauce | Jamaica | |||
| Huy Fong's sriracha sauce | Chili peppers, sugar, garlic, vinegar, salt, xanthan gum. Sometimes potassium sorbate, sodium bisulfate (product label, 2009) | 2,200[13] | California, US | No artificial colorings or flavorings,[14] plastic bottle |
| Scorpion Bay Hot Sauce | California, US | |||
| Small Axe Peppers | New York, US | |||
| Tabasco (Sweet and Spicy) | 100–600[15] | Louisiana, US | Glass bottle | |
| Tabasco (Green Sauce) | Vinegar, jalapeño, salt | 600–1200[15] | Louisiana, US | Shelf life 18 months, unopened,[16] glass bottle |
| Tabasco (Garlic Pepper Sauce) | Vinegar, cayenne, tabasco, red jalapeño, garlic, salt | 1200–2400[15] | Louisiana, US | Shelf life two years, unopened,[16] glass bottle |
| Tabasco (Chipotle Sauce) | Vinegar, slow-smoked red jalapeño, salt | 1500–2500[15] | Louisiana, US | Shelf life 18 months, unopened,[16] glass bottle |
| Tabasco (Original) | Vinegar, tabasco pepper, salt | 2500–5000[15] | Louisiana, US | Shelf life five years, unopened, kosher,[16] glass bottle |
| Tabasco (Habanero) | Distilled vinegar, habanero pepper, cane sugar, TABASCO brand pepper sauce (distilled vinegar, red pepper, salt), salt, mango purée, dehydrated onion, banana purée, tomato paste, tamarind purée, papaya purée, spices, garlic, TABASCO pepper mash (aged red pepper, salt)[17] | >7000[15] | Louisiana, US | Shelf life five years, unopened[16] |
| Tabasco (Scorpion) | Distilled vinegar, Trinidad scorpion pepper, cane sugar, TABASCO brand pepper sauce (distilled vinegar, red pepper, salt), salt, guava purée, pineapple, guava powder, pineapple powder[18] | 35000[18] | Louisiana, US | |
| Taco Bell Diablo | Water, tomato paste, distilled vinegar, modified tapioca starch, salt, spices, sugar, <1% sodium acid sulfate, maltodextrin dehydrated garlic, onion powder, natural flavors, potassium sorbate and sodium benzoate (preservatives), xanthan gum, disodium inosinate, disodium guanylate, extractives of paprika (product label, 2020) | United States | Sauce packet (in restaurant) or glass bottle (sold in retail stores) | |
| Taco Bell Fire![19] | Water, tomato paste, jalapeño, vinegar, salt, chili pepper, dehydrated onion, sugar, modified food starch, onion juice, spices, chili seeds, brewers yeast extract, natural capsicum and tomato flavors, dextrose, potassium sorbate, sodium benzoate, xanthan gum, garlic powder, autolyzed yeast extract, lactic acid, soy sauce (water, wheat, soybeans, salt) (product label, 2009) | 500[13] | United States | Sauce packet (in restaurant) or glass bottle (sold in retail stores) |
| Taco Bell Hot[19] | Water, tomato paste, jalapeño peppers, vinegar, salt, spices dehydrated onion, xanthan gum, sodium benzoate, soy (product label, 2009) | United States | Sauce packet (in restaurant) or glass bottle (sold in retail stores) | |
| Taco Bell Mild[19] | Water, tomato puree, vinegar, <2% salt, chili peppers, spices, xanthan gum, sodium benzoate, soy lecithin, natural flavor (product label, 2009) | United States | Sauce packet (in restaurant) or glass bottle (sold in retail stores) | |
| Tamazula (Salsa Tamazula) | Water, chili peppers, vinegar, salt, spices, sodium benzoate (product label 2009) | 4,000 | Guadalajara, Mexico | 110 mg of sodium per 5-g serving (4% DV), Vitamin A (7% DV)[20] |
| Tapatío | Water, red peppers, salt, spices, garlic, acetic acid, xanthan gum, sodium benzoate (product label 2009) | 3,000 | California, US | Contains no sugar, gluten, or MSG, no refrigeration needed, best within two years of purchase>[21] 110 mg of sodium per 5-g serving (5% DV) |
| Texas Pete | Peppers, vinegar, salt, xanthan gum (product label, 2009) | 747[13] | North Carolina, US | |
| Trappey's Red Devil Cayenne Pepper Sauce | Vinegar, red cayenne pepper, salt, guar gum, xanthan gum, ascorbic acid (product label, 2009) | Louisiana, US | 150 mg of sodium per 5g serving (6% DV), kosher,[22] glass bottle | |
| Trappey's Bull brand Louisiana Hot Sauce | Red jalapeño peppers | 1,200 - 1,600[23] | Louisiana, US | Glass bottle |
| Trappey's Louisiana Hot Sauce[2] | Red jalapeño peppers | 1,200 to 1,600[23] | Louisiana, US | Glass bottle |
| Trappey's INDI-PEP Pepper Sauce | Red jalapeño, red cayenne and red tabasco peppers with a variety of spices, onion and garlic | 2,000 - 2,400[23] | Louisiana, US | Glass bottle |
| Trappey's MEXI-PEP Louisiana Hot Sauce | Red cayenne, red jalapeño and red tabasco peppers | 1,400 - 1,800[23] | Louisiana, US | Glass bottle |
| Trappey's Chef Magic Jalapeño Sauce | Green jalapeño peppers | 1,800 - 2,200[23] | Louisiana, US | Glass bottle |
| Trappey's Pepper Sauce | Red tabasco, red jalapeño and red cayenne peppers | 2,000 - 2,400[23] | Louisiana, US | Glass bottle |
| Valentina (Salsa Valentina)[24] | Water, chili peppers, vinegar, salt, spices, 0.1% sodium benzoate (product label, 2010) | 900[25] | Guadalajara, Mexico | Manufactured by the Salsa Tamazula, company of Guadalajara, Northwestern Mexico; glass bottle |
Close
- note that other companies now use the word "Louisiana"[8]
- "Scoville Scale". Scott Roberts. Retrieved 13 May 2015.
- Garbes, A. (2011). The Everything Hot Sauce Book: From Growing to Picking and Preparing - All You Ned to Add Some Spice to Your Life!. Everything (Cooking). Adams Media. p. 94. ISBN 978-1-4405-3011-1. Retrieved April 14, 2017.
- Kedmey, Dan (7 June 2013). "After Inhaling Hot Sauce Fumes, Three People Are Hospitalized". TIME. Retrieved 7 June 2013.
- Rokhy, Ron (July 24, 2013). "El Pato Hot Sauce Discontinued After Study Reveals Lead Content". NBC Southern California. Retrieved April 14, 2017.
- "The Scoville Heat Scale". ChiliWorld.
- "Food Network chefs can take the heat" (PDF). Food Network. Archived from the original (PDF) on 2010-11-23.
- "FRANK'S® REDHOT® XTRA Hot". Franks Redhot.com. Archived from the original on 2010-01-05.
- "Original Louisiana Hot Sauce". Louisiana Pepper.com. Archived from the original on 2011-01-24.
- "The Seasoning Triangle". Louisiana Pepper.com. Archived from the original on March 6, 2015.
- Vandenack, Tim (April 5, 2017). "'Love the sweat': Ogden hot sauce makers focus on flavor (and heat)". Standard-Examiner. Archived from the original on April 5, 2017. Retrieved April 14, 2017.
- "Mad Dog 357 Hot Sauce". Ashley Food Company.
- "Scoville Scale". Scott Roberts.
- "Sriracha". Huy Fong Foods. Archived from the original on 2010-02-08.
- "FAQs: Scoville Heat Units". Tabasco. Archived from the original on December 6, 2011.
- "TABASCO® Heat Level". Tabasco. Archived from the original on July 16, 2011.
- "Habanero Pepper Sauce". Tabasco.
- "Scorpion Sauce". Tabasco.
- "Taco Bell Hot Sauce Is Now Available By The Bottle". The Huffington Post. February 24, 2014. Archived from the original on September 19, 2016. Retrieved September 13, 2016.
- "Taco Bell condiment: Red Sauce Nutrition Facts & Calories". Nutrition Data.com. 2018.
- "FAQ". Tapatío. Archived from the original on 2010-03-02.
- "Trappey's". BG Foods.com.
- Keys, J.; Allison, G. (2006). Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite. Gibbs Smith. p. 43. ISBN 978-1-58685-771-4. Retrieved April 14, 2017.
- "Hottest Hot Sauces: Popular Hot Sauce Ranked on a Chart". Thrillist. March 14, 2019. Retrieved March 19, 2019.
- Baltazar, Amanda (August 2012). "The Sauce is the Boss". QSR Magazine. Retrieved 11 August 2014.