We’re always on the lookout for new, spicy sauces to incorporate into our cooking and dump on top of our short rib tacos on Taco Tuesdays. I personally really enjoy spicy food and can’t get enough of it. For the last few years we’ve grown a variety of peppers on our own that we’ve created our own small batch hot sauces with, but there are so many great hot sauce varieties that we love bottled hot sauces as well. We’ve compiled a list of some of the sauces we enjoy to share with you that are different from the normal fan favorites like Sriracha, Tapatio, Tabasco, Frank’s Red Hot, and Cholula. The sauces vary with their levels of heat so there should be something for everyone. Spice up your kitchen with one of these unique hot sauce concoctions.
The heat level for this hot sauce is hot. The ginger and lime pair nicely with the Scotch Bonnet peppers; it’s similar to other Jamaican hot sauces. They recommend trying this one with a bit of honey on sweet potatoes or wings. The ingredients include white vinegar, sweet onions, orange bell peppers, scotch bonnet hot peppers, lime juice, ginger root, garlic, olive oil, salt, and spices. This sauce has a thinner consistency and is more runny when you put it on food; the ginger is pretty pronounced so it you’re not a fan, try one of their other great sauces!
This Latin inspired tamarind Chile paste has great flavor and isn’t too spicy. It’s a nice sauce for the whole family (I think even our wimpiest friends can handle this one). The sauce is a combination of Morita chilies and tamarind and provides mild heat. We really like this one on BBQ — they recommend trying it on brisket, chicken, and ribs. We would agree that it works nicely with meat. We like that it has a bit of chili flavor, but that it isn’t overwhelming. We’re always cautioning friends about the hot sauce being too hot so this is a nice basic everyone can try.
Secret Aardvark : Drunken Garlic Black Bean Sauce, Drunken Jerk Jamaican Marinade, and Habanero Hot Sauce
You really can’t go wrong with any of these sauces. The garlic black bean sauce has great flavor. They recommend getting creative with it and trying it with your next stir fry or as a marinade. It’s a bit salty so go light at the beginning and see how you like it. You can always add more. The Jerk Jamaican Marinade brings a tropical flare with a combination of fruit and Chile peppers. Try marinating some chicken in this sauce and serving with veggie kabobs from the barbecue. Finally, the habanero hot sauce is a well-rounded hot sauce that’s good on just about everything. We go through this hot sauce quick at our house! We have put this on everything from tacos to Mac n cheese to pizza. This sauce is a nice blend of tomatoes and peppers.
Mike, the creator of Mike’s Hot Honey, discovered the combination of honey and chilies while in Brazil. This hot sauce combines ingredients like honey, vinegar, and chili peppers to bring you a spicy and sweet condiment for you to drizzle over pizzas, chicken wings, veggies, cheese, barbecue, or even ice cream. We even enjoy it as a spicy sweetener in some cocktails. Try making a Manhattan with this stuff or spreading across some warm biscuits for breakfast. If you’re doing a longer cook on the smoker like a brisket, this is a great condiment to drizzle on top before wrapping and continuing the rest of your cook.
This one has nice flavor and kick, but isn’t too spicy. They reccomend trying this one on burgers, steak, chicken, pork, and pizza. The general consensus is that if you’re not eating hot sauce on your pizza you’re doing something wrong. This sauce combines habanero peppers, vinegar, agave, chipotle peppers, lime juice, and garlic. The award winning sauce has been crowned for its bold, expressive, savory flavor profile.
This sauce combines scorpion peppers and ghost peppers, making this one of the hotter sauces on our list. The peppers are complimented by blood oranges, apples, and pears. The combination of peppers and fruit creates a building heat with a touch of sweetness from the fruit. The sauce has a nice balance of peppers and fruit so the bitterness of the peppers does not become overwhelming.
This sauce is great on red meats, duck, venison, and works well with slow cook meals. Blueberries, raspberries, white wine vinegar, ghost peppers, ground black peppers, and sea salt create a nice combination of heat and fruitiness. This sauce brings heat, but also has a hint of sweetness from the berries. We really enjoy this one on brisket tacos.
This small batch hot sauce highlights smoked ghost peppers. “The sauce is Kiawe (relative to Mesquite) fresh smoked Bhut Jolokia ( Ghost Peppers ) and fresh smoked Habanero…It’s VERY HOT, you’ll be able to enjoy the flavors and some really, really good heat. We suggest you take it slow because Ghost Pepper heat builds over 20-30 minutes and will catch some people off guard.” They reccomend trying this one with hearty meals, on grilled meats and barbecue, eggs, veggies, beef, tacos, and burritos.
This sauce is a traditional Aji Chombo hot sauce that is specifically from Panama. “Aji Chombo is a traditional Panamanian Style hot sauce heavily influenced by the Caribbean. The Aji Chombo (Scotch Bonnet) pepper was first used in Panama by the Antilleans who settled there from various Caribbean Islands. The hot sauces they created from these peppers are typically vinegar based and are commonly referred to as Aji Chombo or Chombo Picante. You will find Aji Chombo on most restaurants in Panama, especially those on the Atlantic Coast where the Antillean descendants make up the majority of the population…Unlike most habanero hot sauces, the Aji Chombo hot sauce starts off with a burn that turns into a blast of flavor.”