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Hot Sauces: 5 Fast Facts

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Fact #1. Commercially bottled hot sauce made its first appearance in the United States in 1807. The first recipe was made from the cayenne pepper. In 1860, a tabasco farmer created a tabasco-based sauce. In his first batch he produced 350 bottles, which he sent out to wholesales as samples. In just a few weeks, he received thousands of orders. His farm was located in Louisiana, and it wasn't long before tabasco became synonymous with the state.
Fact #2. The Great Depression put a hold on the hot sauce industry. For a time, there were very few innovations. By the time America had recovered, sauce makers were back at it. In 1941, red taco sauce, green taco sauce, and enchilada sauce were released. In 1947, a picante sauce was launched out of a liquor store in San Antonio.
Fact #3. In today's world, being the hottest hot sauce comes with a badge of honor. This is also true for the person crazy enough to consume it. Technically, the hottest sauce on the planet is Blair's 16 Million Reserve. It measures a stunning 16 million Scoville units, which is the scale used to measure exactly how spicy a pepper or sauce is.
Fact #4. Many of the ridiculously spicy sauces are designed to be a food additive and not to be poured directly onto food. Think of them like adding a couple of really hot Thai bird peppers or a touch of habanero to a bowl of chili or a salsa.
Fact #5. The three basic components are fresh chilies, vinegar, and salt. After that, the sky is the limit. Additional aromatics like carrots, onions, and celery are often added to give a more refined taste and add layers of flavor. Sometimes sugar or ketchup is added for more of a sweet and spicy style.
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