I have been on a hot sauce kick for a little while and thought I would write about some of my trials. As of yet I am far from a ghost pepper ingesting, iron stomached, brass balled chilli head, and there are many milder scale sauces that would have me running for the milk.

That having been said, I do enjoy a well rounded burn and the endorphin rush that comes with it. Most important for me though, is what the sauce does or doesn’t do for food. The heat of a sauce is secondary. I want things to taste good and have a depth to them. Following are a sampling of the sauces I like or have endured to date, for the sake of my obsessive complusive nature.


Blair’s Original Death Hot Sauce

Habeneros, Vinegar, Cayenne, Garlic, Chipotle, Lime Juice, Cilantro, Spices.

Fairly mild heat. There are lots of reviewers that love this as an condiment for everything but I won’t be buying it again. Garlic is about the only flavor that stands out for me. Decent thick consistency though.


Marie Sharp’s Mild Habanero Hot Sauce
Marie Sharp’s Fiery Hot – Hot Sauce
Marie Sharp’s Belizean Heat Hot Sauce (These are in order of heat.)

Red habanero peppers, fresh carrots, onions, key lime juice, vinegar, garlic and salt. Belizean adds capsicum oil and some different spices to get the heat level up.

The mild is the thickest and towards Belizean end the sauce gets pretty runny. All three of these are fantastic, I have had them on chicken nuggets, pork chops, stir fries, pizza, potatoes, mexican, and eggs. The sauces complimented and added great flavor and heat to ALL OF THEM. All the ingredients are fresh grown on Marie’s farm in Belize, and you can taste it.

One of the coolest things is the carrots – they compliment and present the real habenero taste – which has a surprising initial fruity sweetness to it. They most of all lack that vinegar punch I think hides or obliterates the great pepper flavor in other sauces.

I have a small gripe with the Fiery Hot though. While it is my favorite sauce of all time it also has 210mg of sodium per Tablespoon, compared to 11mg in Belizean and 45mg in the Mild variety. Given a healthy daily sodium intake is max 1500mg this sauce is clearly overly salty. Given the flavor of it’s brethern it doesn’t need to be, though, which is a bit disppointing!


Sensations Pineapple Cayenne Hot Sauce

Pineapple, Cayenne Peppers, Lemon & Lime Juice, Honey, Salt and Cane Juice, Carrot Juice, Shallots, Garlic, Onion.

No real heat to speak of but wow is it thick and tasty! If you ever had a dish that needed a little tart pineapple sweetness, or forgot to put the pineapples on your pizza you can douse it with this stuff. It’s even quite nice on ice cream!


Iguana Mean Green Jalapeno Pepper Hot Sauce

Jalapeno peppers, carrots, onions & garlic, vinegar, sugar, salt and corn starch, with ascorbic acid & .1% sodium benzoate as preservative.

Very mild sauce with just a touch of flavor. It is a bit runny in consistency and has lots of spices and other stuff floating in it. I have had it on eggs, pizza, chicken fingers, and mexi fries and it just doesn’t wow me. It has an internet reputation for being very flavorful but to me it’s pretty hum drum.


Blair’s Jalapeno Death Hot Sauce

Fresh Jalapeno Chilies, Vinegar, Tomatillos, Fresh Garlic, Key Lime Juice, Shallots, Olive Oil, Sea Salt, Cilantro, Cane Sugar, Onions, Tequila, Spices, Xanthan Gum

This one is difficult. Nicely chunky in consistency, it has a small touch of heat. Unfortunately the vinegar and cilantro throw me for a loop. The Cilantro can either be nicely muted from shake to shake or really punch you in the throat, and believe me I shake my sauces well before pouring. Combined with Marie Sharp’s Exotic sauce on burritos it was almost mouth porn, but by itself on potatoes and chicken nuggets it’s kind of lackluster. Might buy again for a change from all the habenero sauces.


Dave’s Crazy Caribbean Hot Sauce

carrots, rican red habaneros, lime juice, cane vinegar, red chiles, onion, garlic, water, salt, ascorbic acid.

I bought this one having read positive reviews and thinking it would be quite simular in taste to Marie Sharp’s stuff given the ingredient list. It’s not. It’s runny and doesn’t add much in flavor or heat to anything. I believe it will be relegated to the fridge at work as a ‘just in case’


Droolin’ Devil Garlic Chili Sauce

Fresh Red Peppers, Vinegar, Lemon Juice, Garlic and Sea Salt

Not really a hot sauce, given the pepper variety that’s not suprising. It will definately handle your garlic cravings with ease, but it’s probably too much garlic for daily use. Haven’t tried it as a grilling or BBQ replacement yet, but am planning to this summer.


Marie Sharp’s Exotic Sauce

green mangoes, tamarind, raisins, ginger, sugar, vinegar, onions, garlic, habanero peppers, spices.

Big time raisin and then mango flavor. Again, a great sauce for pork chops, chicken, or stir fries that need that extra sweetness. It doesn’t have HOT in the name, so don’t expect any heat from this one, although you do taste the habenero’s sweet side a bit.


Lottie’s Traditional Barbados Yellow Hot Sauce

Scotch bonnet peppers, mustard, vinegar, onions, sugar, salt and garlic

A bit different than the rest. It’s almost more of a hot mustard than a hot sauce. The scotch bonnets, while in the same family as a habenero, are just completely different in flavor. The fruitiness and punch of the pepper is just somehow different. There’s no mistaking the healthy heat kick in this sauce.

I am absolutely disgusted by mustard so that part of the flavor profile turns me off but I have to say it brings a pork chop with sauerkraut to an entirely different level. In a good way.


Marie Sharp’s Orange Pulp Habanero Pepper Sauce

yellow habanero peppers, orange pulp, onions, key lime juice, vinegar, garlic and salt.

Another odd duck, the citrus flavor is unmistakable in this sauce, and it also has a touch of heat to go with it. Tasted on it’s own my initial reaction was to want to throw it out, but I am glad I held on to it. On breaded tilapia, and a couple other pieces of fish I have tried it was a great flavor punch. In a mongolian beef stir fry the citrus was a nice touch.


Droolin’ Devil Chipotle Hot Sauce

tomatoes, smoked Jalapeno peppers, roasted yellow peppers, green Jalapenos, cilantro, vinegar, cane sugar, sea salt and ‘Heavenly Herbs and Sinful Spices’

Droolin’ Devil hails from Saskatchewan and this sauce won a scovie award in 2008 in the mild sauces category. I think the only sauce I’ve had with tomatoes in it. It is a nice smoky thick additive to pizza with a respectable bit of heat.


Cholula Chipotle Hot Sauce

Water, vinegar (white and apple), sugar, peppers (Chipotle, Guajillo, Arbol & Pequin), salt, natural flavor, and spices.

All of Cholula’s sauces add a nice flavor to anything you can add them to. They seem really nicely suited to mexican and pizza slices. My wife adds this or Cholula Garlic to every pizza slice she eats!

Not a big punch of vinegar, and really no heat to speak of either. Has an even nicer smokier sweeter flavor than the Droolin’ Devil Chipotle in my opinion. Unfortunately with all the water and vinegar it’s nearly the consistency of water. I like a bit of substance and heat in my sauces so I’ve graduated from Cholula.


Dan T’s Smoked Chipotle Grilling Sauce

Cayenne pepper sauce(aged cayenne, white vinegar, salt, xantham and guar gums), water, soy sauce(water, wheat, soybeans, salt, sodium benzoate), brown sugar, tomato paste, spices, modified corn starch, chipotle pepper, concentrated lemon juice, natural smoke flavour.

A bit heavy on the ingredient side, but it is what it claims to be – a nice chipotle grilling sauce. We used it on a big bacon wrapped beef tenderloin and it came out really nice. It’s hard to beat sweet smokey heat on a huge chunk of meat. I’d say only use it in grilling applications as it’s quite strong on it’s own.


Droolin’ Devil Gourmet Hot Sauce

Habanero, Piquin, Cayenne, Ring of Fire, Peri Peri, Tepin, Jalapeno Peppers, Garlic, Vinegar, Ginger, Evil Spices, Sea Salt, Lemon, Lime and Orange Juice.

I bought this without checking the ingredient list. Note the first 7 ingredients are peppers. What I thought would be a cadillac of hot sauces was just a load of different peppers tossed into the same sauce. That makes for a nice burn, I’d say it’s the hottest sauce I own.

The nice thing about the variety of peppers is the totality of burn you get off it. Within a few drops you’re sweating, your tongue and lips are tingling, the back of your throat is tight, and your nose and eyes are watering! Some of the heat is instant and some of is slow and builds, some lingers and some heat is in and out before you know it.

The bad side is the Cayenne and Peri Peri take over. I would describe the flavor of this sauce akin to chewing on a whole peppercorn. There’s no depth and it’s not enjoyable. Suggested use would be to add to a big pot of chilli or something to add a little heat.


Cholula Chili Garlic Hot Sauce

Water, Salt, Dried Peppers (Arbol & Piquin), Vinegar, Garlic, Spices, Natural Flavors, Xanthan Gum, dried Garlic.

Like the other Cholula sauce, great flavor, barely detectable heat, and runny as water. Good garlic punch, but not overdone.



El Yucateco Chili Habanero Hot Sauce

Green habanero pepper, water, salt, garlic, spices, acetic acid, FD&C yellow #5, FD&C blue #1, 0.1% sodium benzoate

Love the bright jade green color of this sauce. You can’t hide this shit on your food, that’s for sure! It also provides a decent punch of habenero heat with a little bit of hab flavor. It’s basically a simply made mexican made sauce that’s best paired with mexican food.