10 Best Hot Sauces | May 2017
- an effective conversation starter
- complements most meats well
- name may offend some people
|Brand||Mad Dog 357|
|Rating||3.8 / 5.0|
- all are gluten-free
- 4 different flavors in kit
- spice rating scale is misleading
|Rating||4.2 / 5.0|
- half a million scoville unit rating
- stylish packaging makes a good gift
- thick and comes out slowly
|Rating||4.4 / 5.0|
- ideal size for restaurants or cafes
- made with high-grain natural vinegar
- highly popular since 1868
|Rating||3.7 / 5.0|
- made with chili extract and vinegar
- award-winning packaging
- lasts for an extremely long time
|Rating||4.3 / 5.0|
- developed by punk rock musician
- made in california
- certified frustration-free packaging
|Rating||3.9 / 5.0|
- appetizing creamy texture
- comes in pack of 2
- created in the mayan mountains
|Rating||4.1 / 5.0|
- appealing range of flavors in pack
- contains mild and hot options
- easy-to-store compact bottles
|Rating||4.4 / 5.0|
- nice value for 17 ounces
- made from fresh jalapeno chilis
- no artificial coloring
|Rating||4.7 / 5.0|
- ideal for brave gourmands
- comes in a refined 1-ounce bottle
- can spice up 100 pots of chili
|Rating||4.6 / 5.0|
A Brief History Of Bottled Hot Sauce
Commercially bottled hot sauce made its first appearance in the United States in 1807, and its first recipe was made made from the cayenne pepper. J. McCollick & Company created a bird chili pepper-based hot sauce sometime between 1840 and 1860. It is believed 1849 was the year of the first tabasco chili crop, but it wasn't until 1860 that a tabasco-based hot sauce was made.
In 1860, Edmund McIlhenny, a tabasco farmer, created a tabasco-based hot sauce. In his first batch he produced 350 bottles, which he sent out to wholesales as samples. In just a few weeks he received orders for thousands of bottles. McIlhenny's farm was located in Avery Island, Louisiana and it wasn't long before the tabasco flavor became synonymous with Lousiana. It is currently the defining flavor in Louisiana hot sauces. Of the many early hot sauce companies from the mid-1800s, Tabasco is the only one still in existence.
The early 1920s was a period of rapid expansion for the hot sauce industry with many well known brands coming to market. Between 1918 and 1928, La Victoria Salsa Brava, Crystal, and Bruce Food were founded. The Great Depression put a hold on the hot sauce industry and for a time there were very few innovations. By the time America had recovered in the 1940s, hot sauce makers were back at it. In 1941, La Victoria released red taco sauce, green taco sauce, and enchilada sauce. Then in 1947, Pace Foods was founded and launched their picante sauce out of a liquor store in San Antonio, Texas.
There were other regions making hot sauce at the time, most notably the Caribbean, but these areas had very few large scale manufacturers. Instead, recipes were handed down from generation to generation and they were made in small batches for local communities. Pickapeppa of Jamaica is one of the few exceptions.
The Hottest Sauces In The World
In today's world, being the hottest hot sauce comes with a badge of honor, as is true for the person crazy enough to consume it. Technically the hottest hot sauce currently on the planet is Blair's 16 Million Reserve, which isn't actually a true hot sauce, but rather a pure capsaicin extract. It measures a stunning 16 million Scoville units, which is the scale used to measure exactly how spicy a pepper or hot sauce is.
The spiciest hot sauce available that isn't a pure pepper extract is CaJohns Get Bitten Black Mamba, which is rated at 6 million Scoville units. To put these numbers into perspective, the standard Tabasco sauce we are all familiar with is rated at between 2,500 and 5,000 Scoville units, with their hotter habanero-based hot sauce rated at a touch over 7,000 Scoville units. The very popular Sriracha hot sauce measures at just 1,000 to 2,500 Scoville units.
Many of the ridiculously spicy hot sauces that are rated in the hundreds of thousands or millions of Scoville units are designed to be a food additive and not poured directly onto food before consumption. Think of them like adding a couple of really hot Thai bird peppers or a touch of chopped habanero to a bowl of chili or a salsa. If you are looking to kick it up a notch with some really hot chicken wings, but would rather not completely burn off your taste buds, consider trying a hot sauce in the 20,000 to 50,000 Scoville unit range before moving on to anything hotter.
Tips For Making Great Hot Sauces
Making a great homemade hot sauce is all about balance. The goal is to balance the flavors, so that they can all be enjoyed without one ingredient overpowering the other. While making hot sauce at home is relatively easy, it takes some trial and error to master the proportions. Luckily hot sauce ingredients are relatively inexpensive, so don't be afraid to experiment.
The three basic components of any hot sauce are fresh chilies, vinegar and salt. After that, the sky is the limit. It is often a good idea to add additional aromatics like carrots, onions, and celery to give it a more refined taste and add layers of flavor. If you are going for more of a sweet and spicy style hot sauce, consider adding some sugar or ketchup. This will also help to thicken the mixture as it cooks down.
If you prefer a fresher hot sauce with a Caribbean flare, try adding some citrus fruits like lemons or oranges. If you choose to go this route, don't cook the citrus as this can make it bitter and also cause it to lose some of its bright citrus flavor. Instead either cook the chilies and other ingredients and add the citrus at the end after cooking, or just make a fresh, completely raw hot sauce. This may turn out to be quite a treat as you won't often find raw hot sauces in the store.
Finally, and perhaps most importantly, always make your hot sauce in a well ventilated kitchen. Cooking down chilies can cause your eyes to tear and your throat to burn. Don't forget, pepper spray is little more than extracted pepper oils. Cooking a big batch of hot sauce in an unventilated kitchen can cause you to feel like you've just been hit with a stream of it dead in the face.