Hot Sauce

Some people can't live without a bottle of hot sauce by their side—and we get that. While you may have a loyalty to your favorite brand, consider whipping up your own sauce at home. These easy-to-make hot sauces punch up the flavor in everything from scrambled eggs to hamburgers. Food & Wine’s guide helps you to control the heat level to fit your tastes and to explore hot-sauce variations from around the world.

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Hot Sauce

Chef Todd Richards’ Hot Sauce is the perfect compliment to his Mom’s Fried Catfish. With a balanced heat from Fresno and jalapeño peppers, and a mix of apple cider and red wine vinegars, Richards’ hot sauce brings flavor with heat. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Ginger-Lime Hot Sauce


Chef Eric Johnson of Stateside in Seattle uses red Fresno chiles, lime, garlic, and ginger for his fresh take on hot sauce. This condiment is a fiery, pungent match for his Crispy Chicken, but also try it slathered on chicken, tofu, or sandwiches.    Slideshow: More Hot Sauce Recipes

More Hot Sauce