The 11 best hot sauces of 2025, according to chefs

Topping our list is none other than Valentina, which came highly recommended by several of the chefs we interviewed. “It’s one of Mexico’s best-loved hot sauces, known for its rich texture, deep chili flavor and moderate heat,” says Martínez, who uses it on everything from fruit and popcorn to tacos and eggs. 

Valentina was first produced in 1960 by Don Manuel Maciel Mendez, using a blend of dried puya chilies, vinegar, salt and spices. “It’s bold, tangy and deeply savory with a chili-forward kick,” adds Antonio Carballo, lead chef of Le Malt Hospitality, whose restaurants include Meximodo in Jersey City, N.J. Carballo grew up driving distance from Jalisco, where Valentina is made, and says it’s a staple pantry item. Jesús Méndez, a chef and co-founder of Salud Taqueria in Birmingham, Ala., agrees: “Valentina might as well be the official hot sauce of every Mexican household,” he says.

Other fans include Bob Bennett, head chef at Zingerman’s Roadhouse in Ann Arbor, Mich., and Arnold Myint, a cookbook author and chef/owner of International Market in Nashville, Tenn., who loves the way the sauce coats food. “It gives me the best of both worlds: spice and flavor,” Bennett explains. “When you have a sauce that brings that to the table, you can add it to anything with some nice results.”

Many of our experts also deemed Cholula another staple hot sauce, thanks to its affordability and seemingly endless versatility.

“Its perfect blend of árbol and Piquin peppers and spices leaves a distinct balance of flavor and heat, instantly upgrading some of my favorite dishes,” shares Samantha Hill, executive sous chef at the Omni PGA Frisco Resort in Frisco, Texas, of her go-to. “I add Cholula to everything, including street corn, nachos and enchiladas.”

The hot sauce — which contains apple cider vinegar and garlic, among other spices for more depth of flavor — had a near-perfect rating on Target’s website. Enthusiasts who commented noted they keep Cholula on hand for chicken, potatoes, chili and, for a spicier take on breakfast, avocado toast!

When it comes to amping up a batch of chicken wings, chefs say Frank’s RedHot Original reigns king. “I don’t care for insanely spicy foods, and Frank’s has the best balance of heat and tanginess,” says Gee Smalls, co-owner and executive chef of Virgil’s Gullah Kitchen and Bar in College Park, Ga. “I love the fact that it only has five ingredients and doesn’t contain high-fructose corn syrup, but is still extremely flavorful.”

Though this sauce is on the milder side, it has a lasting kick. And “you get a flavorful taste of peppers with only a slight hint of vinegar,” Michael Stewart, chef de cuisine at Ice House in Frisco, Texas, says.

“Irreplaceable for wings,” adds Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, Mich. History backs her up: When Anchor Bar & Grill in Buffalo, N.Y. reportedly invented Buffalo wings in the 1960s, Frank’s is what they used!

If you’re a big seafood person, consider adding this chef-approved sauce from El Rey to your tackle box. The brand makes its sauces with chiltepín chili, which Luis Arce Mota, chef and owner of La Contenta Oeste in New York City, notes is “a small but powerful pepper” important to the cuisines of Sinaloa and Sonora, Mexico.

Mota says he especially likes pairing this sauce with raw fish dishes like aguachile because “its spicy, slightly smoky and fruity flavor enhances the dish without overpowering it.”

Aside from seafood, Mota recommends the sauce for eggs, tacos and grilled meats. (Opt for the value liter to get your drizzle’s worth, or a variety pack to keep your tastebuds guessing.)

Carballo also sings the praises of Salsa Huichol, a popular sauce from Nayarit, Mexico, that’s named after the Indigenous group in that region. “In Puerto Vallarta, we enjoy it as an accompaniment for seafood, especially raw oysters on their shell, and call it ‘Mexican mignonette.'”

He says this thinner, “Louisiana-style” sauce, which is made with árbol chiles paired with tomatoes and spices, also plays well with eggs and tacos. “It can even be used as an alternative spicy mayo ingredient to sriracha — it’s a lovely sauce that transports me to the West Coast of Mexico.”

The brand says this sauce is also a good fit for burgers and wings. At only $6 a bottle (or even less when purchased as part of a three-pack), it’s worth experimenting with!

For a thicker hot sauce that brings a punch of tropical heat, “BBQ King” Rick Mace, a James Beard-nominated chef and co-owner of the Tropical Smokehouse in West Palm Beach, Fla., says he can’t get enough of this “addictive blend of Scotch Bonnet peppers, garlic and cilantro” from Bertie’s. 

While Mace likes several of the sauces in Bertie’s collection, he finds himself reaching for the Original Pepper Sauce regularly. “It has made its way into several of our recipes [at Tropical Smokehouse], kicking up our Caribbean Coleslaw and adding the perfect vibrant heat to our Smoked Curry Chicken.” 

“Yucateco never misses the mark,” says Méndez of this bright green habanero-based sauce. He notes that the brand offers a range of flavors — from chipotle to ranchera — but the habanero verde is at the top of his list. “The approachable kick of heat makes you keep pouring it over every bite,” he shares. “Start with small servings and your nose will start running in no time.” 

El Yucateco’s saucy Amazon fans (like this one) agree with Méndez that this condiment is very good, yet very hot. One bottle should last you a while, as reviewers reiterate that you only need a few drops!

For something with a little more tang, Rick Adamo, chef and pitmaster at Ice House, ranks this homemade, medium-spicy sauce from Yellowbird high on his list.

It’s made with Serrano peppers, cucumber, carrots, garlic and lime juice for what Adamo describes as “a flavorful taste profile.” He drizzles it on queso, burgers and nachos, but the brand recommends it for everything from chicken salad to loaded baked potatoes. (Given its heartier consistency, we can also see this moonlighting as a delicious salsa for dipping.) And customers seem to love this stuff: On Amazon, it’s ripe with rave reviews and a near-perfect 4.8-star rating.

“When I want to add a kick that isn’t your typical hot sauce, I always gravitate to this staple at our restaurant: yuzu kosho,” says Marc Spitzer, executive chef and partner at Okaru in Roslyn, N.Y. “You get a nice citrus note and a bit of saltiness besides just heat.”

Made from yuzu peel and chili peppers, yuzu kosho typically comes as a paste, but this hot sauce uses the same ingredients to create a thinner condiment you can add to marinades and dressings or drizzle over meat and veggies. “Kind of addictive,” wrote one fan; another said they douse everything from chicken to sushi with it.

The brand also makes a Hot Yuzu Red Sauce and a Hot Yuzu Black Garlic Sauce if you’re looking to expand your palette even more.

If you’re looking for a delicious condiment that won’t take up much room in your cabinet or fridge, Jackie Carnesi, executive chef of Kellogg’s Diner in Brooklyn, N.Y., says this multitasking sauce from Bodega Deli is worth a try.

Because this hot sauce comes from Australia, shipping can be pricey (about double the cost of the sauce itself, so it pays to buy more than one bottle at a time). But Carnesi insists it’s worth it, as she uses this hot sauce on, as the name implies, everything. “It’s tomato- and habanero-based, which makes it super versatile. It’s great on ceviches, eggs, tacos, grilled meats … whatever!” she explains.

According to Bodega Deli, the sauce — which also contains olive oil and apple cider vinegar and is categorized as medium-spicy with a touch of sweetness — is also great for zhuzhing up salads for a flavor-packed lunch break! 

Last but not least, don’t sleep on this organic recipe made by Brooklyn Beckham, the son of David and Victoria Beckham. Released last year, Cloud23 Sweet Jalapeño is infused with brown sugar to strike a perfect balance between sweet and heat.

“While many of the sauces out there are similar, this truly does have a unique flavor and is one I use for many recipes, from fried chicken to Bloody Marys,” shares Slab barbecue owner and pitmaster Burt Bakman. “It’s amazing!”

Sweet Jalapeño is sold as a two-pack or alongside Hot Habanero — also great for spicing up margaritas and other cocktails — in a fancy box for easy gifting.

Host your own hot sauce tasting (or just make for easier dipping) with these colorful bowls. They’re BPA-free, top-rack dishwasher safe, and available in two vibrant hues: Choose between mustard yellow and cobalt blue, or mix up the two.

Of course, if you’re going to host a hot sauce sampling, you’ll want tasting spoons. This adorable set has your back for up to six flavors. We love them for serving salsas, jams, mustards and other accoutrements, too.

Wear your spice tolerance like a badge of honor with this blazing vintage-style tee. It comes in a wide range of colors and sizes and is a wardrobe shoo-in for anyone who’s been known to dial up the heat.

Twinkle toes? More like tingle toes! Given our experts’ love for Frank’s RedHot, you can go ahead and assume that these socks are chef-approved.

Having trouble finding the perfect blend? Go the DIY route. This kit includes a mix of dried and powdered peppers, along with seasonings and recipes, and would be a fun way to spice up date night, a family get-together, a gift … you name it!