Some of you are going to love this and some of you are going to hate it.
As someone who is addicted to hot sauce I thought I should share my list with you and let you vote on your favorite.
These are all hot sauces I keep stocked in my house. Well except for the last place one, I had to buy it just for this article.
Friends say I’m ridiculous when sitting there with 5 open bottles of hot sauce for my pizza. But I say how could you have only one?
We’re going to start from the bottom up.
But first, please vote for your favorite hot sauce.
6. Tabasco Sauce
We all grew up on Tabasco Sauce. It is kind of all we knew.
But the market has changed and there are many great options now putting Tabasco Sauce dead last.
Seriously, that stuff is garbage when you open up your taste buds.
While it’s been around since 1868 it is the worst sauce because it is very thin, liquid runny, has no actual flavor other than vinegar that happens to be spicy. Who eats vinegar?
Sure it’s got a little spice to it, but it taste like Easter egg dye.
If you’re still using this watery vinegar spice I suggest you step up your game.
And even as thin as it is they make the cap so it’s impossible to get any out and you have to shake it like crazy causing it to fly all over the place.
Poor design, terrible taste, no flavor, too thin and just not really an option anymore.
Yet for some reason it is still the number one provided hot sauce by crappy chain restaurants everywhere.
Random Fact: When all four production lines at Tabasco’s Avery Island facilities are in production, they pump out over 700,000 2-oz. bottles of the Original Red Sauce in a single day. Who the hell is buying all this garbage?
5. Franks Red Hot Sauce
I will say I do love this stuff but it has such a distinct taste that it kind of only reminds you of chicken wings no matter what you put it on.
It is also very thin making it runny, messy and hard to put on certain items without making a mess. I like to drench my pizza in hot sauce and this stuff just falls right off(I still do it anyway).
Or for example if you wanted to eat some corn dogs with Sweet Baby Ray’s BBQ sauce and top that with hot sauce, this would not work, it would end up all over the ground.
But that out of the way, this stuff is good. I like to put it in spaghetti or in other existing sauces or on plate items. But then again I generally put 4 or 5 different hot sauces in my spaghetti at the same time.
I would say it’s not very spicy at all but I have a high threshold. It’s spicy enough to know it’s hot sauce and taste good. Try it.
Random fact: Franks Red Hot Sauce was the primary ingredient for the very first ever buffalo wings made by Teressa Bellissimo in Buffalo, New York in 1964.
4. Cholula Hot Sauce
It was realllllly hard to pick between this and the next contender but the reason this is where it is is because it is much thinner, again making it hard to use. I do really like to pile my hot sauce onto an item and if it’s thin it just won’t stick.
Cholula is still good to put in dishes and spaghetti though. Very good in fact.
As for Cholula and the next sauce, they have almost the same taste, chili like flavor but Cholula has more of a vinegar distinct taste. No where near as bad as Tabasco though because this does have the chili pepper flavor.
They use piquin and arbol peppers with other ingredients for a lovely taste.
Random Fact: The name Cholula comes from the oldest inhabited city in Central America, a 2,500 year old city in Mexico.
3. Tapatio Hot Sauce
Tapatio is my preference over Cholula. They taste very similar, feel about the same level of hotness but this is thicker, easier to use and eat and has even more of a chili pepper taste with less of a vinegar taste.
So although the two are very similar, Tapatio is the victor.
Random Fact: A Tapatio is a person originally from Guadalajara Mexico.
2. Sriracha Hot Chilli Sauce(Huy Fong brand)
This stuff is amazing and is becoming more and more available.
You used to only be able to find it at your local Asian restaurants but now it is on shelves everywhere.
It is really good, has a distinct taste with a garlic tint.
Really it is so different then all of the others.
Upon first taste you notice it is a new style of hot sauce.
It has the perfect thickness and comes in a very easy to use squeeze bottle. They just nailed everything that other hot sauces were lacking.
The name Sriracha comes from the coastal city of Sri Racha, in the Chonburi Province of Eastern Thailand.
Random Fact: Because Sriracha is named after a city the name can not be copyrighted. Because of this there are a lot of knock off brands out there in different packaging. Some try to look very similar.
Ingredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, and xanthan gum.
Made in Rosemead, CA? by Huy Fong Foods Inc
Buy Sriracha Online
They have not updated their website but they have a newer 655,000 square foot warehouse in Irwindale, CA.
1. Chili Garlic Sauce
This stuff is also made by Huy Fong foods and it’s easy to throw the name Sriracha to the front of it but this is actually just Chili Garlic Sauce and it is the BEST sauce in the world too me.
Most people can’t handle it because it is kind of spicy and it has a lot of garlic but this is why I love it.
My only complaint is that it comes in a plastic jar with a screw top lid instead of a squeezable jar.
This makes it harder to apply when you just want to squeeze hefty amounts of spice and flavor onto your pizza. But if you have a spoon handy you can pile this garlic surprise on top. I even eat it by the straight spoonful.
You can learn more about the Sriracha story by watching this short news story.
Well damn, while writing about Sriracha I have began to second guess it.
“If you don’t like my product, what happened with you? Something wrong.” -David Tran, founder of Huy Fong Foods
The first question I had was, why does my bottle ooze goo out and get all sticky? A thick honey like glaze.
Well it looks like I am not alone in this experience however scouring the internet I could only find this thread about the leaky Sriracha bottle.
My guess was it is the xanthan gum because after the bottle has leaked out all that goo the sauce seems a little thinner.
Which I’m ok with! They can leave that junk out and give me the sauce how it is naturally.
But this never used to happen and others report it as a new phenomenon too.
Non Organic Peppers?
I’ve always wondered if Sriracha used GMO’s or Monsanto Pesticides.
It’s so hard to tell because the way the farms they use dance around the question.
Sriracha Peppers come from Craig Underwood Family Farms which headquarters is in Moorpark, CA but the actual farms for the Sriracha pepper is up in Kern County.
When asked if they are organic they do say no but are very vague on how much chemicals they do use.
David Tran, the founder of Sriracha has been using Underwood Family Farms for over 20 years now.
If it weren’t for Sriracha Craig Underwood would lose 60% of his business.
Anyways, clearly I’m going to still buy Sriracha.
I just wish they would use glass bottles(no BPA or other plastic toxins), stop using xanthan gum and start using organic peppers. Srircha uses 1PETE which says it is BPA-Free but they have antimony which they try to downplay. Pretty much I don’t trust plastic.
I will not use Sriracha anymore due to their non GMO Free stance, oozing bottles and non GMO Free farms they use.
I have found an easily obtainable(not so cheap) sauce from Whole Foods that I Love!
Palo Alto Firefighters Pepper Sauce
No more Sriracha for me.