The Best Hot Sauces, According to Cooks, Recipe Developers, and the Strategist Staff

We’ve been hearing about Zab’s — which makes an Original and St. Augustine sauce — for years. Both kinds are in this tasting set, and both are favorites of pro cooks and Strategist staffers alike for their well-balanced mix of heat and vinegar. White Bark Workwear owner Charlie Pennes says neither istoospicy, which lends to their versatility.

Recipe developer and food stylistChloe Walshuses the Original — which she says “almost tastes like it has a black pepper kick to it” — for topping dishes and for marinating meat and fish. Strategist writerDominique Pariso, also partial to this variety, says she likes to add a dash to chili, soups, and stews to brighten them up.

The St. Augustine is vinegar-based as well, but with a slightly sweeter heat. Strategist senior editorWinnie Yangputs this kind on everything from BECs to roast chicken to fried rice. ChefWill Coleman(who loves both, but most often reaches for St. Augustine) says the “delicate and dynamic” sauce is perfect for burritos, sandwiches, chilis, and stews. As for a celebrity endorsement,Meghann Fahyis a big fan.

“The great Sriracha shortage was looking to be humanity’s greatest modern crisis if not for a pandemic, which I guess was kind of a big deal,” says Eric Huang, chef and founder of New York’sPecking House. For several years, it was tough to find the once-ubiquitous Huy Fong Foods version on shelves (or online) thanks to some poor decisions made by the company, Huang explains. Though Flying Goose had in fact existed for quite a long time, he only discovered it when Huy Fong sriracha wasn’t so readily available. “Flying Goose is garlicky-er and funkier and just a tad bit more viscous. It has a similar heat and acidity profile to Huy Fong,” he says. “It brings bigger flavor.”

Todd Pulsinelli, executive chef at New Orleans’sSylvain, admits that Tabasco is on the thinner, more watery side, but says that consistency makes it perfect for adding to other sauces or marinades like hollandaise, where the vinegar plays against the other acidic notes. He does say you have to make sure to add it gradually so it doesn’t overwhelm, but the bottle allows for control in that it only shakes out a small amount at a time. As for spice level, Strategist writerAmbar Pardilladoesn’t think it’s sweat-inducing, but she says “it’s pleasantly peppery, with a tingling-without-lingering heat.” She uses it as a topper for eggs, splashes some on a splooge of ketchup to give it some kick, and says she especially likes it for soup where the heat disperses and gives dimension.

Chef and cookbook authorNini Nguyenis partial to the green-pepper version of Tabasco, which she describes as tasting fresher, brighter, and tangier than its red counterpart.

Recipe developer and newsletter authorCaroline Chamberscalls Cholula her “pinch hitter” because it’s always readily available at the grocery store and in her cabinet. “It’s not just purely acidic,” she says. “You can really taste the chili peppers in there.” She also appreciates the opening at the top, which delivers a perfect amount at a time. The celebrity endorsement this time around comes fromLele Sadoughi.

Cholula makes six flavors beyond the original — but the one that got quite a few hot shots (and also happens to be my personal favorite) is the Chili Garlic. It’s mild but gives a hit of umami and just a hint of heat on top of scrambled eggs, tacos, and in marinades. Chintan Pandya, executive chef at Unapologetic Foods (which owns New York City’sSemma,Dhamaka, andMasalawala & Sonsamong others) is another fan. “Unlike many one-note sauces, this one has a savory complexity,” he says. “It feels more like a seasoning than just heat in a bottle.”Natalie Moralesloves it, too.

“This hot sauce is king in my family,” says recipe developer and cookbook authorJocelyn Delk Adams. “It’s got a good amount of heat, but it’s really well-balanced because of the strong vinegar notes.” She drizzles it as a topper sometimes but most frequently uses it for cooking, whisking it into eggs before she scrambles them and stirring it into buttermilk brine for fried chicken. It works well in these applications because it’s on the thinner side and adds a base layer of heat that makes dishes more complex and layered, she says.

Poi Dog’s Chili Peppah Water is made by Strategist contributorKiki Aranita, a “mild, gingery” hot sauce, as she describes it, that’s inspired by traditional Hawaiian table condiments. I’ve had a bottle in my fridge for about a month now and as someone who can’t taketoomuch heat, I can confirm it delivers a well-rounded heat. There’s a distinct rice-vinegar base and a saltiness that I love. It has a thin consistency but comes in a squeeze bottle for easy application to rice and noodle dishes, soups, and (a recommendation from Aranita) even margaritas. I’ve also used some in a marinade for chicken with great success.

Recipe developer and private chefJane Morgangrew up using Crystal Hot Sauce and to this day still “drenches things in it,” including eggs, sandwiches, rice bowls, roasted vegetables, and to finish off a big pot of beans. “There’s a tanginess so that it doesn’t just feel immediately hot on your tongue,” she says. “And it’s a really buildable heat, so if you add a few drops, it’ll bring other flavors out, but if you add more, you get a more intense spice.” She also likes the consistency, which she says is “somewhere between Tabasco and Cholula” and is “very well-blended, so you never get drops that are too watery or too viscous.” NovelistJami Attenberguses Crystal all the time, too.

Red Clay is most well-known for its vinegaryOriginal, but Chambers’s favorite from its line is Verde, a serrano-pepper-based sauce that includes cilantro (“you can see the green flecks in it,” she says), fennel, and onion. She describes it as not too hot, with a bright, herbal, and vegetal taste. She says she likes the texture, too, which “is substantial enough to really use it like a sauce instead of just a topping.” Chambers whisks it into sour cream to make a slightly spicy crema, and often serves it alongside chicken, potatoes, and vegetables.

Recipe developer and cookbook authorNisha Voraprefers hot sauces with a fresh heat over those that lean vinegar-heavy. “This one has a bright, citrusy tang, a bit of a vegetal flavor, and a medium-heat level so you can use a generous amount without it overpowering your dish,” she says. “It’s got a nice body and viscosity to it, and it is blended well.” She drizzles it on tofu scrambles and Mexican black beans. “When I want a crema for tacos but have minimal time, I’ll blend it into plant-based sour cream along with cilantro and ground cumin,” she says.

Vora’s other pick isn’t strictly speaking a hot sauce (“hot sauce adjacent,” is what she calls it). But she employs it in a similar way: yet again on tofu scrambles, mixed into vegan mayo, and as a topper for fridge-bare emergency meals like rice with edamame and pickled veggies. “It’s tangy from tomatoes and tamarind, delightfully garlicky, a touch sweet from jaggery, and surprisingly packed with umami. I love the smooth, full-bodied mouthfeel and slight richness that comes from sesame oil,” she says.

In addition to the green-pepper Tabasco, Nguyen also regularly turns to the small-batch Los Poblanos Hot Sauce, which is made using New Mexican chilies grown on the Los Poblanos farm. It’s on the spicier side but not overly sharp, she says. “It still has great balance. It’s versatile and works really well on everything from eggs to grilled meats to vegetables,” she adds.

Coleman says Truff, which incorporates truffles into their sauces, “adds a luxurious flavoring to simple dishes.” His favorite is the white variety because it’s the most robust of the bunch and as such, a little goes a long way as a straight-up topper (it has a thicker consistency, he says) or whisked into dips or sauces (he loves it in tomato and vodka pasta sauce especially). While truffle-flavored ingredients can sometimes lean artificial-tasting, Coleman assures that this one is clean with no aftertaste. “You get the truffle right on the tip of your tastebuds,” he says, “but then the spice from the peppers is still there and garlic really rounds it out.”LeVar Burtonis a fan of the original Truff, calling it “the most elegant hot sauce I’ve ever eaten.”

“Valentina has a deep, smokey flavor to it that I love,” says Strategist writerLauren Ro. “It’s still vinegary, but not as sharp as Cholula, for instance — just really rich and spicy.” She also points out that the thicker consistency is great for dipping (she and her college roommate used to pair Korean roasted seaweed with Valentina for a salty, spicy midnight snack). Now, she puts it on breakfast burritos. Pulsinelli and Strategist deals editorSam Dalyboth say they love the texture, too. “It’s almost like thinned-out ketchup, with little granules that help it stick to snacks,” says Daly, who puts it on popcorn, fruit, and on the rims ofglassesfor micheladas. Pulsinelli, meanwhile, likes to use it to coat ingredients (his favorite application is on grilled chicken). As for a celebrity endorsement,Abby Elliotsays she puts it on eggs, cottage cheese, and fish.

For something spicier, Ro recommonds El Yucateco’s Green Chile Habanero variety, which she describes as having a super-intense kick right off the bat. “It’s salty, fiery, and sharp — the hottest Mexican sauce I’ve tried,” she says. “It’s perfect for Mexican food, naturally, which is what I pair it with the most, but I also love it on eggs and breakfast burritos.”

Former Strategist writerRachael Griffithsfound Encona Hot Pepper Sauce after drowning everything in Sriracha and Nando’s Peri Peri while in school. She wanted something with more heat — and this delivers. She describes it as “instantly hot,” which she found intense at first but now doesn’t faze her. “You can really taste the Scotch bonnet in there, but it tapers off into something slightly sweet and fruity,” she says.

The category of chile crisps is huge, and including them all would be overwhelming, so I’ve selected just a few standouts that come recommended by pro cooks.Mama Teav’s is a garlic-chili crunch with a consistency similar to the classic and beloved chili crisp,Lao Gan Ma, but spicier and without fermented beans. “It’s actually really big crispy chunks of garlic and peppers,” Walsh says, “and the overall ratio of crisp to oil is perfect.” She says she appreciates that the sauce stays super crunchy and doesn’t stick to the bottom of the jar with most of the oil rising to the top (as she has found happens with other chili crisps). CookEthany Lee“puts it on actually everything,” she says, including pizza, pasta, and burrito bowls. “It’s strangely neutral enough to not overpower other flavors,” she says.

Another standout is Maui Chili Chili Oil, made with crunchy fried garlic, onion, and Sichuan pepper simmered in canola oil and balanced with black vinegar and rice vinegar. This one is fairly mild, and, as cookbook authorJeffrey Yoskowitzsays, “There’s a lightness to it that makes it different from other chile crisps.”It’s also a favorite of Aranita’s.

James Park — who literally wrote thebook on chili crisp— says S&B is one of his favorites. It’s not overly spicy or oily, but instead focuses on texture and crunch. “The spice level is mild, and the mix of crunchy components like garlic chips makes it especially great with rice-based dishes such as fried rice, sushi rolls, and even risotto,” he says.

Park also loves KariKari’s Filipino version, which leans heavily into a garlic flavor without being overly spicy, though there’s a slight heat at the end. “It’s balanced and packed with umami thanks to mushroom seasonings,” he says. He also considers it one of the most versatile chili crisps out there — but says it’s especially fantastic when mixed into dairy-based sauces like mayo or Greek yogurt.

Park’s final pick is Boon Sauce. He wasn’t expecting to love anchovies in chili crisp — but it turns out they really add something. “There’s crunch along with deep savory and umami flavors, balanced by shallots and garlic,” he says. “It’s great for building flavor in marinades for chicken or as an add-in for noodle soups, especially something like Shin Ramyun.”