The Best Hot Sauces at Pay Less Super Markets…as Picked by Our Associates
What’s the Best Hot Sauce? It’s a Hot Topic.
Hot sauce fans, we know you’re out there. In 2021, hot sauce was the 4th best-selling condiment in America, behind ketchup and ahead of mustard. But if you’re diving into the hot sauce section at your local store for the first time, how can you know what to try? There’s a dazzling array of options, all at different heat levels.
We asked some of our associates who are certified hot sauce-lovers to weigh in, and they gave us some of their favorites, from mild to a little wild.
A Southern Classic from the Roaring ‘20s
“When I lived in New Orleans, I would always request Louisiana hot sauce at restaurants, and for good reason. Although it’s less spicy than other Louisiana-style hot sauces, Louisiana Brand Hot Sauce has a perfect vinegary flavor that bites through fatty seafood and buttery grits. Douse this sauce on crawfish, shrimp or fried fish and you’ll see why it’s so popular down south.” - Emily S.
Hot Tip: Louisiana Brand got its start in 1928. It’s a fermented hot sauce, like another Louisiana hot sauce icon, Tabasco Brand.
Just the Thing for Saucing Up Wings
“My favorite hot sauce is the old original Frank's Red Hot. I’m a weenie when it comes to spicy foods, so this one is my go-to. It has flavor more than spice which makes it good on eggs, pastas…anything really.” - Katie R.
Hot Tip: Frank’s is considered one of the best hot sauces for wings, because of its approachable flavor and great texture for coating flats and drums.
An Eggs-cellent Sauce for Topping Eggs
“I love the flavor and versatility of Cholula Original Hot Sauce. I drizzle it over tacos, mix it into grain bowls and even use it to jazz up salad dressings. But my favorite way to use it is how my father used to eat it – on eggs! I find that its mild flavor is perfect for enhancing all types of meals without overpowering them.” - Katie B.
Hot Tip: Cholula is a little spicier than Louisiana Brand and Frank’s Red Hot. That’s because the peppers used to make it, pequin and chile de arbol, are nicely spicy – 15,000-30,000 units on the Scoville scale. The result is a sauce with a little more kick that’s still plenty approachable.
A Versatile Ingredient with Heat & Crunch
“There’s such a great versatility to chili crisp. I use it in miso soup, on rice and in curries. The whole chili flakes bloom in stir-fries and noodle dishes so well. Add this to any dish for texture and the kind of heat that will stick with you for some time after your meal. Lao Gan Ma is a classic chili crisp that I always keep in the pantry.” - Emily S.
Hot Tip: The “crisp” in “chili crisp” comes from the way it’s made, where Szechuan peppers are fried to give them a tasty crunch. Szechuan peppers are more closely related to oranges and lemons than they are to chile peppers.
A Habanero Sauce That’s a Must-try for Heat-seekers
“For hot sauce lovers who want to step up their heat game, I simply love Yellow Bird Habanero. It’s a thick sauce that’s great for dabbing onto proteins or adding some heat to a marinade or glaze when grilling. Habaneros are bright, fruity and flavorful, and that’s all here in the sauce, but be ready – habaneros bring plenty of fire to the party, too.” - David R.
Hot Tip: Habanero peppers are more than 10 times spicier than jalapeños, which makes them a popular ingredient in spicier hot sauce recipes. Every hot sauce uses a mixture of water, vinegar, sugar, spices, and other fruits and vegetables to mitigate how hot the final sauce is, but if you see a habanero sauce, you can generally expect that it’s a step up heat-wise.
A Flavorful Favorite Inspired by Mexico
“Tapatío is my favorite Mexican-style hot sauce, and the best to use on tacos, quesadillas, nachos…anything with a tortilla involved. I also like to keep this sauce around for eggs if I’m feeling a spicier experience than Cholula. If you haven’t given this sauce a try, give it a shot.” - Emily S.
Hot Tip: Tapatío loyalists must go through a lot of sauce, because the brand keeps making bigger and bigger bottles available to enjoy. If you’re someone who can’t get enough of this flavorful sauce, we recommend picking up the 32-ounce size so you don’t run out.
Know Your Scovilles
Some sauces will market themselves with a Scoville rating or score. The Scoville scale has existed for more than a century to rate how spicy something is. It’s a measure of heat based on repeatedly diluting a pepper or sauce until a majority of taste-testers can no longer detect any heat.
The Scoville scale climbs into the millions for the world’s very hottest peppers. For most hot sauce lovers, you’ll want to avoid scaling to those lofty heights. Frank’s Red Hot is a very approachable 450 on the Scoville scale, and Cholula clocks in at 3,600 – not too shabby. Most habanero hot sauces are in the low 10,000s. Past the 6-figure mark are plenty of enthusiast hot sauces that you might want to try…just keep a cold glass of milk on hand (or maybe some ice cream if you’re really going for it).
Recipes to Top with Your Favorite Hot Sauce
All Sauced Out? Find More Hot Tips
Check out meal planning selections for recipes that go great with your new favorite hot sauce, or browse 101 simple cooking tips to further build your skills in the kitchen.