We Asked Pro Chefs For Their Favorite Store-Bought Hot Sauce

We may receive a commission on purchases made from links.

Hot sauce isn't just a condiment. It's a reflection of memory, culture, and how flavor can transform a meal. For chefs, the right bottle on the shelf is as essential as salt or pepper. A splash of vinegar-driven heat can sharpen a rich stew, while a spoonful of chili-laced sauce can turn simple eggs, noodles, or even fruit into something unforgettable. Hot sauce brings contrast, cutting through richness or adding brightness, and that balance is what makes it indispensable in kitchens around the world.

To see how the pros really use hot sauce, we asked chefs to share the bottles they reach for most at home and in their restaurants. We spoke to Jacinto Perez, chef at Constantino's Pasta Bowls, Adam Lathan, co-founder and chef of The Gumbo Bros, Curtis Stone, owner and chef at Gwen Butcher Shop & Restaurant, and Jesús Méndez, co-founder and restaurateur at Salud Taqueria. Their store-bought picks range from time-honored classics that have seasoned Southern kitchens for generations to newer favorites that bring fire or an unexpected kick. Each bottle comes with a story of family tables, childhood nostalgia, or long nights working the line. Together, they show how hot sauce is more than just heat.

Adam Lathan lists Tabasco among his top store-bought hot sauces. It's made with just three ingredients — vinegar, peppers, and salt — and its simplicity lets its bold acidity and heat shine. The process behind Tabasco sauce's iconic red color starts with fully ripening the peppers, then aging them in oak barrels until they develop peak flavor and hue.

Made in Louisiana in 1868, the hot sauce remains a pantry staple in Southern cooking and beyond. "Tabasco has a sharp, vinegar-forward bite and heat from fermented peppers that really cuts through rich Cajun dishes," he says. "For Cajun seafood dishes like étouffée or gumbo, it's Tabasco all the way." He also puts it on fried eggs, calling it his top choice if he wants more heat.

Lathan describes Tabasco as having a distinct vinegar tang with a strong, clean pepper heat. He emphasizes that hot sauce is about matching the sauce to the dish and not relying on one bottle for every meal. "It's like seasoning in cooking — you choose what brings out the best in the dish," he says.

Adam Lathan calls Crystal his "all-rounder" hot sauce. "Smooth, mild heat, a softer vinegar profile, and a flavor that works with just about anything," he says. "With fried seafood, I always reach for Crystal."

Crystal has been produced by family-owned Baumer Foods since 1923, originating in New Orleans before Hurricane Katrina forced its relocation to Reserve, Louisiana. The sauce's clean, uncomplicated formula — whole, aged red cayenne peppers, distilled vinegar, and salt — gives it a balanced flavor. "[Crystal delivers] milder heat, a smooth vinegar base, and more about enhancing than overpowering," Lathan says. Its less intense profile makes it a frequent choice for diners who want flavor without an intense burn.

Crystal's thinner consistency allows it to coat fried foods evenly and blend smoothly into sauces or marinades. Lathan reaches for it in general when he just wants more flavor. With a presence in more than 30 countries, Crystal is certainly worthy of your pantry space.

Three chefs name Cholula as one of their go-to hot sauces for its balance of heat and flavor. Adam Lathan calls it his choice for scrambled eggs, praising its "warm, earthy chili flavor with balanced spice and subtle smokiness."

Jacinto Perez considers Cholula his go-to hot sauce for everyday use. "It has that classic, vinegary backbone but isn't too sharp or overpowering," he says. "It's the kind of sauce you can put on eggs, a sandwich, or even sneak into a creamy pasta dish when you want a little punch." The hot sauce is also deeply nostalgic. "Cholula takes me back to my early kitchen days, working the line during brunch shifts," Perez says. "We'd all keep a bottle stashed near the eggs station. I still associate it with long hours, burnt toast, and laughing with the crew between tickets. It's comfort in a bottle."

Curtis Stone adds that Cholula is "versatile and mild enough to use liberally" and "not too hot, so you can be generous with it." He keeps it on hand for salsa, burritos, and tacos, calling its heat "mild to medium — enough to add flavor without overwhelming the dish." Known for its signature wooden cap and blend of piquín and arbol peppers, Cholula has a consistent flavor and wide availability that earn it a spot in kitchens across cuisines.

Jacinto Perez calls TuttoCalabria Calabrian Chili Sauce his secret weapon in the kitchen, even though it's not a hot sauce in the traditional sense. "It's spicy but also complex, with a slightly fermented, umami depth that no other hot sauce delivers," he says. Perez describes the flavor as rich, savory, and smoky with a deep, sun-dried chili flavor and a medium-high heat. "It starts slow but builds with a nice lingering warmth. More flavorful than fiery, but it definitely makes its presence known," he says.

The sauce lives at Perez's pasta station. To make his spicy rigatoni dish, he'll sometimes stir a spoonful into olive oil as a base for spicy pasta sauces like arrabbiata or mix it into marinades for sausage or shrimp. "It's also incredible when brushed onto roasted vegetables or used in compound butter for steak," he says. "It's spicy, yes, but it's also soulful and savory."

For Perez, this sauce is also deeply personal. "My nonna used to preserve her own Calabrian chilis in oil," he says. "The smell alone brings me right back to her kitchen. It's how I first learned that heat and flavor can live together in harmony." Beloved by chefs and home cooks alike, Calabrian chili sauces have earned a devoted following for their balanced spice and versatility — even celebrity chefs like Bobby Flay praise the flavorful but pricey chili peppers.

Jacinto Perez calls Secret Aardvark Habanero Hot Sauce the wildcard of his kitchen lineup. "It's bold, it's funky, and it doesn't apologize for being different," Perez says. The Portland-made sauce blends roasted tomatoes, habaneros, garlic, and a tangy tomato-mustard base — creating a unique Caribbean Tex-Mex flavor with medium heat that adds personality while keeping the dish balanced.

Perez doesn't reach for Secret Aardvark in his Italian pasta sauces, but he loves it on grilled chicken, tacos, rice bowls, or mixed into mayo for a spicy sandwich spread. He first discovered the sauce at an Oregon food truck during a road trip. "I bought three bottles that same day. It reminds me to stay curious, to always explore flavors outside of my comfort zone," he reminisces.

The hot sauce even elevated Taco Bell's nacho fries in a 2024 collaboration. It's that fearless layering of flavor and heat that makes Secret Aardvark stand out on shelves — and why Perez keeps it close at hand.

Curtis Stone loves Hot Jiang Chili Oil Crisp O.G. Spicy for its heat and complexity. "The chili crisp is fantastic as a dipping sauce and works amazingly stirred into scrambled eggs," Stone says. The spicy sauce is made with hot chili peppers, black peppers, prickly ash, sesame seeds, and fresh garlic. It strikes a balance of savory umami, subtle sweetness, and medium heat that adds depth without overpowering a dish.

Stone first discovered Hot Jiang when he met the producers in a store and they gifted him his first jar. That personal connection made the brand stand out even more. "It's inspiring to see small producers passionate about their craft, standing up to the big brands," he says.

Fans of chili crisp know its versatility goes well beyond eggs. There are so many ways to incorporate chili crisp into a dish. The condiment can transform everything from noodles and roasted vegetables to pizza and even ice cream. With Hot Jiang, Stone shows that the right jar can elevate just about anything.

Jesús Méndez considers Salsa Valentina Black Label the everyday essential of his kitchen. "Valentina might as well be the official hot sauce of every Mexican household," Méndez says. The Black Label version turns up the heat on the beloved classic, with a thicker texture, bold chile flavor, and tangy finish that makes it a hot sauce you can use on just about anything.

Méndez doesn't limit Valentina to tacos or traditional plates. He pours it over huevos con jamón at breakfast, shakes it onto Doritos or Lay's chips for a quick snack, and especially loves it with fresh fruit. "I love to get papaya or watermelon from my local supermarket, add some Tajín, a little lime, and Salsa Valentina and dig in," he says.

It's that adaptability — from savory entrées to sweet, juicy fruit, and even dessert-level creativity — that makes Valentina Black Label more than just a condiment. The nostalgic, Mexican hot sauce staple even gives ginger ale a savory boost.

Jesús Méndez reaches for El Yucateco Green Habanero when he wants a sauce that feels homemade straight from the bottle. "Yucateco never misses the mark — you almost can't tell if it's homemade or out of the bottle," Méndez says. Among the brand's wide lineup, he prefers the habanero verde for its approachable heat and bright flavor that keeps you coming back for more.

Méndez warns it's best to start with a light pour — the citrusy burn quickly builds until your nose is running — but that's part of the fun. "This is the hot sauce of my childhood and has a lot of nostalgia attached to it as it's the one my dad prefers," he says. "He would make chicken salad and top it with Yucateco. As hard as I try, I still can't replicate his chicken salad sandwiches."

It's that blend of fiery flavor and personal history that makes El Yucateco Green Habanero a permanent fixture in his kitchen. The hot sauce classic bridges everyday meals and cherished family traditions.