Hot Sauce Review

May 29, 2014 by Patty Cakes 1 Comment

As promised in my hot sauce haul…

Huy Fong Foods, Inc. Sriracha Hot Chili Sauce

Probably the most currently popular hot sauce in America, if you’ve never tried this hot sauce you’ve been living under a rock! It’s a classic and you’ll find it in just about every asian restaurant nowadays. Loads of people think this stuff is spicy, but years of Caribbean and latin food has rendered my heat receptors useless. Nonetheless, this hot sauce is super flavorful and manages to pair well with just about everything.

It’s fat-free, protein-free and 1 teaspoon provides 80 mg of sodium, so it’s relatively low in that department. I will say that if you are sensitive to chili peppers and garlic, this isn’t the hot sauce for you, but then again, not many are.

 Four Seasons Gourmet Foods Fresh Green Sriracha

Due to the cult status of Huy Fong Foods, Inc. Sriracha Hot Chili Sauce many companies are coming up with their own concoctions, Four Seasons Gourmet Foods being one of them. I really dig this hot sauce because it’s super fresh thanks to the jalapeños in it. It’s the perfect fusion of Mexican and Thai flavors.

It’s fat-free and protein-free with a low sodium content of 20 mg per 1 tsp. In regards to heat, it’s similar to a medium-hot store-bought salsa and very tasty.

Busha Browne’s Spicy Jerk Sauce

I remember growing up in Jamaica there was always a bottle of Busha Browne’s Pukka Hot Pepper Sauce next to the salt and pepper on the dinner table, but I have not seen it since. However, I have found their Spicy Jerk Sauce and the flavor takes me back instantly. If you’ve never have Jamaican jerked anything then it’s rather difficult to describe. It’s an exotic blend of herbs and spicy with a bit of heat that is undoubtedly West Indian in a nut shell.

Fat-free and protein-free with 70 mg of sodium per tsp. It has a more “vinegary” flavor than jerk seasoning and reminds me of typical american steak sauces, but that’s because this is a sauce intended to be added after cooking (tough it can be used during).

Wild Thymes Thai Chili Dipping Sauce

Less of a sauce more of a jam, this stuff is a garlic lovers heaven on earth. It’s sweet, slightly spicy and packed with chucks of garlic. I think this would be wonderful to top of a bowl of polenta with roasted vegetables. If you’d prefer to stick with its native flavors, you could add it to salad rolls or in salad dressings. It is a beautiful sauce and would go phenomenally with peanut butter.

It’s fat-free and has a 1/6 of a gram of protein and about 8 mg of sodium per teaspoon. It has a beautiful balance of sweet and savory.

Earth & Vine Papaya Chili Pineapple Grilling and Dipping Sauce

I would say this is more of a marinade than a hot sauce because it’s far less viscous and has virtually no heat to it. It is however brimming with exotic, fruity flavors and as a result is right up my alley.

At 1 mg of sodium per teaspoon it’s practically sodium-free, whilst also being fat-free and protein-free. I’m digging this sauce and I think it may be my favorite out of the lot.

Got any recommendations?