The hot sauce basket in my refrigerator is loaded with sauces from all over the country. But what are my 3 top hot sauces that I reach for again and again? Today I’m spilling the
My favorite souvenirs on any trip are photographs & food. I can print the photographs, hang them on the wall, and fondly remember my explorations for years to come.
And since my main plan on any vacation is to eat all of the food, bringing home hot sauces, spices, or chocolates from a trip means that I get to extend the gustatory highlights that much longer.
Hot sauce is a must on my vegan grocery list and one of my 25 kitchen essentials. Whenever my other hot sauce-loving friends recommend a sauce, I’m always eager to sample it. And if a restaurant has a hot sauce tray with a selection of sauces, well, it moves way up in terms of my affection.
In the bottom of my own refrigerator, I have a basket for all of my hot sauces. It makes it easy to just pull out the basket whenever I need a squeeze.
(Not all hot sauces require refrigeration, but it doesn’t hurt to store them all in one place. And it helps with optimum freshness, in case it takes a while to use all of them.)
Cheeseless pizza comes to life with a few splashes of hot sauce. Obviously, chickpea tacos and vegan taco pizza are improved by something spicy. An Austin breakfast, platter of vegan nachos, or vegan chili cheese tater tots are all enhanced with a fiery addition.
Top hot sauces
Wildbrine Probiotic Smoky Jalapeño Sriracha
So after promising that I’d share my favorites a couple months back, here are my 3 top hot sauces that I reach for the most often.
The hot sauce that I’m most obsessed with these days is Wildbrine probiotic smoky jalapeño sriracha. It’s sold in the refrigerated section, and it needs to be stored in the refrigerator too.
The ingredients are: cabbage, jalapeño peppers, water, garlic, Anaheim peppers, tomatillos, kale, sea salt, cherry wood smoked salt, and chipotle pepper.
It’s made from a sauerkraut company, and they also use probiotic-rich fermented cabbage as the main ingredient in their hot sauce. It makes for a bright, lively taste. There’s also a strong hit of garlic, which really appeals to me.
In addition to smoky jalapeño sriracha, they have a spicy kimchi sriracha. I always have both on hand, but the jalapeño is my favorite.
The kimchi sriracha is especially good on and in a cheesy udon noodle bowl with Brussels sprouts.
Use Wildbrine smoky jalapeño sriracha on:
- Vegan burrito bowl with lentils & black beans
- Saucy black bean bowl with fried plantains
- Noodle stir-fry with kale & bell peppers
- Vegan breakfast burrito with roasted potatoes
The only flaw with this hot sauce is the bottle design. It’s a very thick hot sauce, and it tends to get stopped up at the top.
They have already had a bottle re-design to change it from a squeeze mustard-style top to this flat top. However, that hasn’t fixed the problem of it getting backed up at the head. I recommend removing the top and using a spoon instead.
Trader Joe’s Jalapeño Pepper Hot Sauce
The ingredients are: red ripened jalapeño peppers, distilled vinegar, and salt.
This has been a pantry staple of mine for probably a decade. It has a nice bit of heat and well-rounded flavor without being blow-your-mouth off hot.
It accentuates the flavors that are already in a dish, which makes it ideal for adding to things like vegan chili cheese dip or vegan three bean chili, when you want it to be part of the layered tastes of an entrée.
At one point in my life, Trader Joe’s jalapeño pepper hot sauce was my go-to popcorn topping along with a few generous sprinkles of nutritional yeast flakes.
Use Trader Joe’s jalapeño pepper hot sauce on:
- Vegan black bean burritos with plantains
- Vegan bean burritos with seitan chorizo & tater tots
- Vegan refried bean burritos
- Vegan double decker tacos with black & refried beans
- Vegan tofu scramble with kale & avocado
Frank’s RedHot Sauce
I only use Frank’s RedHot sauce for buffalo-style dishes, but for that, it’s essential.
Frank’s RedHot Sauce ingredients are: aged cayenne red peppers, distilled vinegar, water, salt, and garlic powder.
Use Frank’s RedHot Sauce on:
- Buffalo Soy Curls recipe (A delicious sandwich made in the air fryer!)
- Buffalo corn – served on the cob with vegan blue cheese dressing
- Buffalo cauliflower bites
Depending on how much you want to cut the spiciness of the sauce, adjust the amount of melted non-dairy butter you use in combination with it. (I generally go half & half or 3 parts hot sauce to one part melted butter.) Serve it with cooling vegan blue cheese or ranch dressing.
What are the top hot sauces in your kitchen?