Mexican Hot Sauce Taste Test

hot saucesIn my career as the Pope of Peppers, I’ve tasted hundreds and hundreds of hot sauces, but I’m always finding ones I haven’t tried yet.  So it was with  Although I’ve tasted a lot of Mexican hot sauces, and particularly like Cholula’s garlic and lime hot sauce, there were four that caught my eye, so I asked Nacho to send them to me.  Here is my report on the tasting.

La Guacamaya
Heat scale: Medium
Made in Culiacán, Sinaloa
Dried peppers, spices, acetic acid
Flavor: good.  I would use it on grilled meats.

El Yucateco
Heat scale: Hot
Made in Mérida, Yucatán
Habaneros, vinegar, carrots, spices.
Flavor: good.  I would use it on seafood or in soups.

Salsa Huichol
Heat Scale: Medium
Made in Xalisco, Nayarít
Chile peppers, spices, vinegar
Flavor:  Just okay.  I would use it on cooked rice.

Mayanik Chile Habanero
Heat Scale: Hot
Made in Mérida, Yucatán
Red habaneros, spices, vinegar
Flavor:  Good.  I would use over grilled chicken.


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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.


  1. El Yucateco’s Caribbean Hot Sauce is my current fave. Lots of heat with a really good flavor and just the right amount of vinegar.

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