Ingredients Condiments Hot Sauce 15 Tongue-Tingling Hot Sauce Recipes By Food & Wine Editors Updated on October 27, 2022 Share Tweet Pin Email Trending Videos 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 © 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. Get the Recipe 02 of 15 Jamaican Hot Sauce © Ian Knauer This is hot, hot sauce! It makes the perfect accompaniment to Jamaican patties. Get the Recipe 03 of 15 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. Get the Recipe 04 of 15 Scotch Bonnet Pepper Sauce 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. Get the Recipe 05 of 15 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. Get the Recipe 06 of 15 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. Get the Recipe 07 of 15 Pique (Puerto Rican–Style Hot Sauce) 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. Get the Recipe 08 of 15 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. Get the Recipe 09 of 15 New Mexico Red Chile Sauce 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. Get the Recipe 10 of 15 Caramelized Shallot 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. Get the Recipe 11 of 15 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. Get the Recipe 12 of 15 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. Get the Recipe 13 of 15 Ají Verde (Peruvian-Style Green Sauce) 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. Get the Recipe 14 of 15 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. Get the Recipe 15 of 15 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit