15 Tongue-Tingling Hot Sauce Recipes

Master Stock Crispy Chicken
Photo: Greg DuPree

Give your dishes a jolt of flavor by adding zingy hot sauce. Here, our favorite recipes range from the mildly spicy ají verde to sweat-inducing Jamaican hot sauce. Plus we've got recipes for steak fajitas with charred-tomato hot sauce, grilled chicken with coconut rice and chile-lime sauce, and other ideas for how to use these fiery condiments.

01 of 15

LocoL Dipping Sauce

LocoL Dipping Sauce
© Christina Holmes

Chefs Daniel Patterson and Roy Choi season their awesome tomato-based spicy sauce with Korean chile paste and use it with everything from fries and onion rings to burgers and chicken.

02 of 15

Jamaican Hot Sauce

Jamaican Hot Sauce
© Ian Knauer

This is hot, hot sauce! It makes the perfect accompaniment to Jamaican patties.

03 of 15

Steak Fajitas with Charred-Tomato Hot Sauce

Steak Fajitas with Charred-Tomato Hot Sauce
© Christina Holmes

Skillet-charred tomatoes, garlic, onion, and jalapeño are blended with smoky dried chiles to create a spicy, vibrant sauce for steak fajitas.

04 of 15

Scotch Bonnet Pepper Sauce

Scotch Bonnet Pepper Sauce Recipe
Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

Chef Kwame Onwuachi’s family recipe for pepper sauce highlights the sweet, floral notes of Scotch bonnet peppers with an upfront heat that doesn’t linger, but lets the other flavors shine. Try it on eggs, grilled fish, or in a creamy cabbage slaw.

05 of 15

Louisiana Hot Sauce

Louisiana Hot Sauce
© Ian Knauer

Whether you're a home gardener or a resident of the Garden District, this hot sauce offers an authentic take on classic Louisiana spice.

06 of 15

Fresh Jalapeño Hot Sauce

Fresh Jalapeño Hot Sauce
© Chris Chen

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It's a sprightly, all-purpose sauce that's vividly flavored with cilantro, chiles, garlic, and lime juice. (Seed and de-rib some or all of the chiles for a milder version.) Stir it into a green chile stew, use it as a marinade for chicken, or sprinkle it on pork or fish tacos.

07 of 15

Pique (Puerto Rican–Style Hot Sauce)

Pique at Boricua Soul
Lauren Vied Allen

This Puerto Rican hot sauce is made in-house at Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina. The simple, fiery pepper vinegar condiment includes both jalapeño and habanero chiles for a more complex chile flavor. Swirl the pique into a bowl of collards, or add a spoonful over braised meats or anywhere else you like a hit of heat. 

08 of 15

Chicken Wings with Angry Sauce

Chicken Wings with Angry Sauce
© Con Poulos

Co-owner Lisa Shin of Wing Wings in San Francisco uses this versatile, ginger-kissed gochujang and gochugaru sauce as a marinade for pork and as a dip for cucumber spears. 

09 of 15

New Mexico Red Chile Sauce

Hatch Chiles Rellenos
Photo by Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee

Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to the cheesy fried relleno, simple fried eggs, or tacos.

10 of 15

Caramelized Shallot Sambal Bawang

Sambal Bawang
Louise Hagger

This sambal is one of the simplest to make and is beautiful in appearance as well as taste. It's also one of the hottest. The coarsely ground shallots, garlic, and chiles caramelize as they cook down in the fragrant oil, producing a sambal that's as delicious as it is vibrant. It tastes incredible with anything that loves a drizzle of ketchup or chile sauce.

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Salsa Taquera

Salsa Taquera
Clay Williams

Sweetness from the tomato and tang from the tomatillos complement the mellow (but not overpowering) onion and garlic flavors in this salsa from the Philadelphia taco institution South Philly Barbacoa. Soaking the jalapeños and chiles de árbol tempers their piquancy without dulling their flavors.

12 of 15

Jeow Som Dipping Sauce

Jeow Som Dipping Sauce
Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

This sweet, sour, and pungent Laotian dipping sauce from 2020 F&W Best New Chef Donny Sirisavath gets a kick of heat from Thai chiles, ginger, and garlic balanced by bright, fresh lime juice. It's a delicious partner for beefy tri-tip. Adjust the heat by adding more chiles as desired.

13 of 15

Ají Verde (Peruvian-Style Green Sauce)

Peruvian-Style Green Sauce Recipe
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

Ají verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from ají amarillo paste, lime, scallions, and plenty of cilantro. The fresh mint in this version isn't at all traditional, but it is delicious — feel free to skip it if you'd prefer. Ají verde is terrific served alongside rotisserie chicken or grilled meats, but it's equally good with roasted or grilled fish. Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes.

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Habanero Salsa

Habanero Salsa
© Con Poulos

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the salsa here. To make the salsa even sweeter (which helps balance the heat), the chiles and onions are roasted before being blended with the other ingredients.

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Grilled Chicken with Coconut Rice and Chile-Lime Sauce

Grilled Chicken with Coconut Rice and Chile Lime Sauce
Greg DuPree

Coconut cream, onion, Fresno chiles, tomatoes, sugar, and lime juice come together for this stellar sauce. Some gets brushed on the chicken while grilling, and the rest is served with the finished dish.

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