Hot stuff

Taste June 2015

hot sauces

The cultivation of chili peppers in Mexico dates back to at least 3500 B.C. Once they came to the
Old World, their flavors were welcomed quickly in spice-loving countries, and today it’s impossible to imagine numerous global cuisines without chili peppers. Keeping several sauce styles on hand is an easy way to add authenticity to your recipes and expand your palate. All our hot sauces are free of artificial preservatives, flavorings or colorings — and one great one is sodium-free, too.


annie chun go-chu-jang

Annie Chun’s Go-chu-jang Sauce

With depth from cultured soybeans and sesame oil, this sauce is a bit thinner than traditional gochujang pastes but has a similar richly seasoned, complex heat.


Sky Valley Sriracha Sauce

Sky Valley Sriracha Sauce

Tangy from a strong mix of vinegar and chili peppers, this bright sauce can be used as a dipper for seafood, dumplings or egg rolls, or swirled easily into marinades.


Mustapha’s Harissa

Mustapha’s Harissa

Blended from Agadir and bell peppers, preserved lemons, garlic, spices and tomatoes, this traditional sauce is equally suitable for slow-cooked stews or a fresh, vibrant salad dressing.


Brother Bru-Bru’s Original African Hot Pepper Sauce

Brother Bru-Bru’s Original African Hot Pepper Sauce

Much Caribbean food is seasoned with a light touch, relying on a tabletop condiment for heat. This hot pepper sauce packs a serious punch — and unlike almost all other hot sauces, it’s sodium free.


Secret Aardvark Habanero Hot Sauce
Bonache Hatch

Secret Aardvark Habanero Hot Sauce and Bonache Hatch

From tacos to burritos to huevos rancheros, Mexican food is now a staple across the U.S. For the perfect finishing touch, try these two exceptional hot sauces; the fiery habanero or the mild, fruity Hatch pepper sauce.


Recipes to try:

Spicy Korean Chicken Stew

This is based on gochujang, a classic condiment throughout Korea. Add a side of locally made Britt’s kimchi for extra tangy heat. Get recipe >>

Asian-glazed Grilled Salmon

Sriracha is native to Thailand but is also quite common in Vietnam. A small amount of sugar helps it caramelize deliciously on the grill. Get recipe >>

Summer Bulgur Salad with Lemon Vinaigrette

Harissa’s roots are Tunisian, but it’s been adopted throughout North Africa and the Levant. Get recipe >>

Cuban Black Beans

Fiery hot, fruity Caribbean sauces are also found along the west coast of Africa. Get recipe >>

Huevos Rancheros

Chili sauce is a key tabletop condiment for Mexican food — keep it mild and green or go ahead and spike the heat to your heart’s content with the slow burn of habanero. Get recipe >>

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