Latest news with #hotsauce
Yahoo
2 days ago
- General
- Yahoo
The 11 best hot sauces of 2025, according to chefs
A good hot sauce adds kick. But the best hot sauces? They're soul-awakening, sense-tantalizing concoctions that can enhance the flavor profile of a dish. "For me, the best hot sauces deliver chile-forward flavor with depth," says chef Rick Martínez, the award-winning cookbook author of Salsa Daddy. "I want to taste the chile, not just feel the burn or pucker from acidity. The heat should be present but balanced, with vinegar as a supporting act, not the main event."We asked Martínez and 14 other chefs — including restaurant owners, cookbook authors, taqueros and pitmasters — for the hot sauces they reach for when they want to amplify tacos, scrambled eggs, wings, mac and cheese or, as many will tell you, pretty much anything! Whether you're looking to spice things up or just switch things up, these 11 pro-approved hot sauces bring the zing. (Plus, we included some zesty accessories for hot sauce lovers.) Best hot sauces of 2025 What chefs look for in a hot sauce How we chose these hot sauces Hot sauce FAQs Fun finds for hot sauce lovers Meet the experts (back to top) Ingredients: Less is more, say most of our experts. 'Simpler hot sauces tend to convey the flavor of the chili, as well as acidity, which heightens the seasoning of food. There are a few hot sauces, such as zhoug, that have beautiful complexity, with the layered edition of fragrance spices like cardamom. But these are the outliers," says Mace. Texture: Thin hot sauces, which are often vinegar based, are ideal for drizzling. But if you're looking for a hot sauce that will coat food, you may want something thicker, says Martínez. "I prefer a thicker, pulpier sauce like Valentina that clings to food and stays put, especially on things like fried eggs," he says. Heat level: Spiciness is arguably the most subjective thing about hot sauce, say chefs. "Southern-style hot sauces aren't really meant to make the food too spicy; they're more like pepper vinegar to season things that have been slow-cooked and need invigorating, for example," explains Mace. "Other cuisines take the opposite approach with copious amounts of searing hot chilies added for emphasis on heat." While different hot sauces have different intensities, Mace says applying more or less is the best way to adjust a dish's spice level — "not using a mild hot sauce where a hot one would work better." Flavor mix: Consider how a given hot sauce will meld with the rest of the ingredients in your dish. "I like to consider the dish I'm seasoning with hot sauce and choose things that go together like Tabasco on red beans and rice," shares Mace. "If I'm using a hot sauce with Scotch bonnets, then I'm in a tropical flavor palette; Hatch chile and jalapeño for Tex-Mex and so on." (back to top) We spoke to 15 chefs, including restaurant owners, cookbook authors, pitmasters and taqueros about their favorite hot sauces, aiming for a variety of textures, heat levels, flavors and origins. Every hot sauce on this list comes not only expert recommended but top rated, many with hundreds of glowing reviews from real-life shoppers. (back to top) Traditionally, chilies are fermented, then blended with salt and vinegar, explains Mace. Brands will then dial up the spice or add spices and other ingredients to achieve different flavors, textures and intensities. Look at a sauce's Scoville heat units (SHU) to get a sense for how spicy it is; the higher the number, the more intense the heat level. If you can't find the SHU, look at the ingredients and keep these guidelines from Martínez in mind: Red chilies (like cayenne, puya and chile de árbol) are usually sharper, hotter and more direct. "They're great on fried foods (think wings, fries and fried chicken sandwiches) because the vinegar and heat cut through the fat," he says. Green chilies (like jalapeño, Serrano and green habanero) have fresher, grassier notes and milder acidity. "I like these with tacos, grilled vegetables or egg dishes — anything where you want a sauce that stays bright and fresh." As far as Martinez is concerned, sauces made with habaneros — which he describes as "fruity, floral, often ferociously hot" — are in a category of their own. "When balanced, they're incredible with seafood, especially ceviche, pork or tropical fruit. Try them on cochinita pibil [a Yucatec Mayan pork dish] or even with pineapple and mango or in daiquiris or tropical cocktails." Chipotle-based hot sauces bring smoky sweetness — "best for barbecue, beans, roasted meats and stews." Scotch bonnet and Caribbean-style sauces are hot but often sweet, tangy and complex — "amazing on grilled chicken, jerk pork or fried plantains." (back to top) (back to top) Rick Adamo, chef and pitmaster, Ice House Burt Bakman, owner and pitmaster, Slab barbecue Bob Bennett, head chef, Zingerman's Roadhouse Antonio Carballo, lead chef, Le Malt Hospitality Jackie Carnesi, executive chef, Kellogg's Diner Samantha Hill, executive sous chef, Omni PGA Frisco Resort & Spa Ji Hye Kim, chef and owner, Miss Kim Rick Mace, chef and co-owner, Tropical Smokehouse Rick Martinez, author, Salsa Daddy Jesús Méndez, chef and co-founder, Salud Taqueria Luis Arce Mota, chef and owner, La Contenta Oeste Arnold Myint, cookbook author and chef and owner, International Market Gee Smalls, co-owner and executive chef, Virgil's Gullah Kitchen and Bar Marc Spitzer, executive chef and partner, Okaru Michael Stewart, chef de cuisine, Ice House (back to top) The reviews quoted above reflect the most recent versions at the time of publication.
Telegraph
7 days ago
- Business
- Telegraph
A chilli-head's guide to hot sauce: what to buy and when to use it
There's no guaranteed heat in a British summer, but our national craving for hot sauce is both certain and growing. In the last year, Tesco sold an extra 2.5 million bottles of the condiment – a rise of almost 20 per cent. Sales of sriracha, for example, were up by nearly 65 per cent and those of Encona West Indian pepper sauce – available on supermarkets shelves since the 1980s – rose by over 28 per cent last year. Demand has led to a boom in both supply and spread of these fiery sauces: independent online food market Delli lists over 100 different varieties; celebrities have their own (Ed Sheeran's XXXtra sauce, the latest in his Tingly Ted's range, sold out two weeks after launch); some even crop up in fine-dining settings. Chef Rodney Wages, owner of the Michelin-starred Avery restaurant in Edinburgh, gives diners bottles of house-made hot sauce as a souvenir. While hot sauce is being served over buckets of fried chicken this summer on the manicured lawns of Scottish luxury hotel Gleneagles. Nando's hot sauces might make up half of Tesco's 10 bestsellers, but there's plenty out there beyond peri peri… Skip to: How to use hot sauce The hot sauce taste test The hot sauce spectrum There's no official definition for hot sauce, so almost anything goes: 'As long as you've got chillies in it, you can call it hot sauce,' says Jamie Cleland, maker of Big Jim's Kitchen. With chilli peppers, and often vinegar and salt at their core, you might also spy fruit, vegetables, herbs and spices in the mix – yielding sauces that are smoky, fruity, a slow burn or blow-your-head-off bold. Variety is what makes this condiment so compelling. '[It's] like the second coming of craft beer, with interesting labels and weird and wonderful flavour combinations,' says Cleland. 'Customers aren't just buying a condiment,' says Delli's head of brand, Octavia Pendrill-Adams. 'They're investing in a story, a flavour and a community.' Sriracha, a relatively mild Thai sauce derived from chillies (often jalapenos), distilled vinegar and pickled garlic, is driving the trend, thanks to its distinctive 'deep, fermented flavour which, along with lots of sugar and salt, makes it very addictive,' explains Liam White, founder of Dr Will's, which includes a squeezy sriracha in its range of condiments. Then there are buffalo sauces (hot, rich and creamy to slather over charred meat), and bottles bearing named chillies which each deliver a different heat profile. 'Cayenne will give you a quick tickle or sizzle of heat at the front of your mouth,' explains Zoe Simons, senior brand development chef for Waitrose. 'More lingering, flavourful heat mid-palate comes from spices like jalapeno, gochujang and chipotle – and habanero and ghost peppers both have a delayed intensity for that back-of-the-throat kick.' 'When we started in 2014, it was all about heat for heat's sake,' says Pam Digva, co-founder of Nottingham's Sauce Shop. 'A blisteringly hot sauce may be fun, but often sits at the back of the cupboard gathering dust. We lacto-ferment all our chillies [leaving them in brine] to create depth of flavour, and focus on using the sauce in more ways.'
The Independent
19-06-2025
- General
- The Independent
12 best hot sauces, tried and tested to spice up your life
Hot sauce is no longer just a simple heat booster. It's become a pantry staple, a gourmet condiment and, for many, a daily essential. Whether you're a casual splash-on-the-eggs kind of person or like to test the limits of your taste buds, there's never been a better time to explore what the hot sauce world has to offer. In this roundup, I've tested a variety of hot sauces, from cult favourites like Da Bomb Beyond Insanity – known for its intense heat – to more balanced and versatile classics like Cholula, sacrificing my own taste buds so you can find the best hot sauce to satisfy every mood. I've dug deep to find some more unique options too, including flavours like dill pickle and truffle. Each sauce was evaluated on spice level, taste, versatility, and packaging practicality. The best hot sauces add complexity to food without being overpowering, offering a perfect balance of heat and flavour that complements rather than masks your meal. Whether you want a mild everyday drizzle or a fiery challenge for your taste buds, this guide will help you find the perfect bottle to spice up your kitchen. How we tested To find the best hot sauces, I tracked down a mix of popular favourites and hidden gems, aiming to cover a range of heat levels and flavour profiles for every palate. I put each sauce through its paces, not just as a finishing touch, but as a key ingredient in cooking, too. From spicy noodles and stir-fries to grilled chicken and scrambled eggs, nearly every meal in recent months has been generously seasoned with one of these sauces. I focused on hot sauces that truly enhanced dishes without overwhelming them, while still delivering a satisfying kick worthy of the name. Beyond flavour and heat, I assessed the quality of ingredients, price points, and even packaging, because there's nothing worse than a slippery bottle causing a mild lunch to turn lethal. Why you can trust IndyBest reviews Every product featured in IndyBest reviews has been thoroughly tried and tested, with only the very best making the final cut. I focus on quality and value for money, so you can be confident you're getting real bang for your buck. Since 2023, I've been reviewing products for The Independent, covering everything from seasonal food favourites like the best hot cross buns to viral treats like pistachio chocolates. I'm passionate about clean, high-quality ingredients and love discovering unique flavours that stand out from the crowd. Above all, I only recommend genuinely delicious products. The best hot sauces for 2025 are:
