Hot Sauce

Hot sauce is a spicy condiment that varies widely in flavor, heat level, and ingredients depending on its origin. It is not bound by seasonality and is available year-round. Hot sauce is a key ingredient in many cuisines, particularly in Latin American, Caribbean, and Asian dishes. It is used to add heat and depth to sauces, marinades, soups, and as a finishing touch to a variety of meals.

Hot Sauce Synonyms

Chili sauce
pepper sauce
picante sauce

Hot Sauce Substitutes

Different Forms/Types of Hot Sauce

Pureed

Hot sauce in a pureed form is a smooth, thick liquid made by blending chili peppers with various spices, vinegar, and sometimes fruits or vegetables.

Bottled

The most common form, bottled hot sauces can range from thin to thick consistency and vary greatly in heat level and flavor profile.

Powdered

Dried and ground hot sauce or chili powder, used as a spice to add heat to dishes without additional liquid.

Fermented

Some hot sauces undergo fermentation, where chili peppers and other ingredients are left to ferment, developing complex, deep flavors over time.

How to Choose Hot Sauce

When choosing a hot sauce, consider the heat level, which is often indicated on the label by the Scoville scale. Look for sauces with a clear list of ingredients and avoid those with unnecessary additives or preservatives. The color should be vibrant, indicating freshness. For artisanal or small-batch hot sauces, check for information about the source of the chili peppers and the production process.

Cooking/Prep Tips for Hot Sauce

Hot sauce is a versatile condiment that can add a kick of flavor and heat to a variety of dishes. When cooking with hot sauce, consider the level of heat and the point at which you add it to your dish. Adding hot sauce at the beginning of cooking can mellow its heat and integrate the flavor into the dish, while adding it towards the end will provide a sharper, more distinct heat. For marinades, hot sauce can be combined with other ingredients to infuse meats with flavor. When using hot sauce in dressings or as a finishing touch, balance its heat with sweetness or acidity. Always taste as you go, as the heat level of hot sauces can vary greatly.

Shelf Life of Hot Sauce

Store unopened bottled hot sauce in a cool, dark place. Once opened, most hot sauces should be refrigerated to maintain their quality; they can last for several months to a few years. Check the label for specific storage instructions. Powdered hot sauce should be kept in an airtight container in a dry, dark place to prevent clumping and preserve flavor.

Recommended Brands for Hot Sauce

pureed hot sauce: Huy Fong Foods' Sriracha

bottled hot sauce: Cholula

powdered hot sauce: McCormick

fermented hot sauce: Tabasco

Cooking Techniques for Hot Sauce

Glazing: Brush hot sauce onto meats or vegetables during the last few minutes of grilling or roasting for a spicy glaze. The sugars in the sauce will caramelize, adding a sweet heat.

Deglazing: Add hot sauce to a pan after sautéing to deglaze and create a spicy pan sauce. The acidity in the hot sauce will help lift the fond (browned bits) from the pan, adding depth to your sauce.

Marinating: Hot sauce can be used in marinades to tenderize and flavor meats. Combine it with ingredients like vinegar, citrus juice, or yogurt to balance the heat and add complexity.