11 of the best hot sauces from around the world

Hot sauce appreciators based in the United States are likely familiar with Louisiana-style sauce, perhaps the most ubiquitous version available stateside and likely the most common in southern parts of the US.

Known for its vinegar base, Louisiana-style hot sauce in its purest form uses red chili peppers for heat and salt for seasoning. Simple, classic, and a natural partner for everything from fried chicken to scrambled eggs to cold pizza. Some of the brands that offer versions of this regional specialty include Tabasco, Frank's Red Hot, Louisiana Hot Sauce, and Crystal.

Originating in Portugal, piri-piri sauce, which translates to "pepper pepper" in English, has found popularity in other regions of the world, commonly being referred to as "peri-peri" sauce. 

Frequently used as a condiment for charcoal-grilled chicken, piri-piri sauce generally contains chili peppers, lemon juice, and oil. Optional additions can sometimes include citrus peel, garlic, salt and pepper, and green herbs like oregano, basil, and tarragon.

Those who seek a serious kick from their hot sauce will find plenty to appreciate about Mexico's green habanero rendition. Mexican company El Yucateco makes a highly-regarded version of hot sauce that includes green habanero peppers (boasting an intense 100,000-300,000 points on the Scoville scale), water, garlic, and an undisclosed spice blend.

The resulting sauce clocks in at 8,910 on the Scoville scale, so you'll want to keep a beverage handy (ideally, a glass of milk) when trying it out.

Popular throughout the Caribbean, the Scotch Bonnet pepper (100,000-350,000 on the Scoville scale) has particular importance to many cooks of Jamaica, who use this vegetable in a wide variety of recipes, including Scotch Bonnet Hot Sauce.

This incendiary condiment typically includes pureed Scotch Bonnets, vinegar, salt, and seasonings like allspice, and some choose to temper the sauce's powerful heat (and bring an extra flavor level) by adding fruits like mango or pineapple.

Harissa, a zesty condiment with origins in Tunisia, also contributes its savory heat to cuisines from adjacent regions, like the Mediterranean and the Middle East. Harissa generally uses hot peppers like Tunisian Baklouti for heat, then rounds out its flavors with roasted red peppers, olive oil, garlic, and herbs like coriander, caraway, and saffron.

The Peruvian aji sauce features a more moderate heat level than green habanero sauce or Scotch Bonnet sauce, but it also offers a bold flavor profile thanks to its abundance of herbs and seasonings.

Aji typically comes in two varieties: verde (green) or amarillo (yellow). The former contains aji chilies, garlic, mayonnaise, lime juice, and lots of cilantro, while the latter includes aji chilies, mayo, crema, salt, pepper, lime juice, shallot, and tomato paste (or, if you prefer, some Peruvians use ketchup).

The Southwest Italian region of Calabria is famous for its spicy fare, so it stands to reason that the area would have its own iteration of hot sauce.

More of a paste than a liquid condiment, Calabrian chili sauce is made from Calabrian chiles mixed with olive oil, vinegar, water, garlic, and salt. Homemade versions can be found throughout Calabria, but one of the most widespread mass-produced Calabrian chili sauces comes from the Tutto brand.

A paste made from ground or finely-chopped chili peppers, garlic, vinegar and salt, Indonesia's sambal varies significantly depending on the region. Some versions include fruits like tamarind and coconut, some utilize herbs like lemongrass, and some feature ingredients like peanuts and candlenuts.

China's most popular hot sauce comes from the Guizhou province, where the Lao Gan Ma company first started making its smash-hit chili sauce. Made with dried chilies, fermented soybeans, and Sichuan peppercorns, Lao Gan Ma's hot chili sauce has become a staple in Chinese condiment collections and can also be found in Asian supermarkets in the US.

Sriracha, also known as "rooster sauce," is a popular choice in many places around the globe. Although the version most familiar to Americans is produced in California, the original recipe was believed to be invented in Thailand. The sauce includes chili pepper paste, distilled vinegar, garlic, sugar, and salt.

Like sambal, Korean gochujang is a red paste made from chiles. Unlike sambal, however, gochujang gains powerful umami flavor from fermentation, which happens thanks to glutinous rice and enzymes. The result? A bold, spicy, and distinctive condiment that is especially perfect on meat dishes like bibimbap.

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