These are the hot sauces, chili crisps, pastes, and chili flakes that actually live in my fridge door and spice drawer, from everyday table sauces to the gochujang and chipotles I cook with every week. Most of them cost less than a fancy coffee and l...
I go through a big bottle of Huy Fong sriracha every couple of months on eggs, pho, and fried rice.
Huy Fong Sriracha Hot Chili Sauce 17oz
Cholula is my everyday taco and breakfast-burrito sauce because it brings flavor without blowing out my palate.
Cholula Hot Sauce Original 5 fl oz
I shake Valentina over popcorn, cucumbers, and chips with lime, and it's the cheapest sauce in my fridge for how much I use it.
Valentina Mexican Hot Sauce, 12.5 oz
Tapatío is my go-to stir-in for a pot of pinto beans or a bowl of ramen when I want a garlicky kick.
Tapatio Salsa Picante Hot Sauce, 10 oz
I mix Frank's RedHot with melted butter for game-day wings, and it's also the base of my buffalo chicken dip.
Frank's RedHot Original Hot Sauce, 12 fl oz
A few dashes of Tabasco brighten up my Bloody Marys, oysters, and a pot of chili better than anything else.
TABASCO Original Red Pepper Hot Sauce, 5oz
Crystal Extra Hot is the vinegary Louisiana sauce I splash on fried chicken, red beans, and gumbo.
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Yellowbird's habanero has a fruity carrot-and-tangerine sweetness that I love on fish tacos and grain bowls.
Yellowbird Classic Habanero Hot Sauce 9.8oz
Secret Aardvark's roasted-tomato habanero is thick enough that I use it as a marinade and a burger sauce.
Secret Aardvark Habanero Hot Sauce 8oz
When I want real habanero heat, a couple drops of El Yucateco green on carnitas or eggs does it.
El Yucateco Green Habanero Hot Sauce 8oz
Marie Sharp's carrot-based habanero sauce from Belize is my favorite on rice and beans and grilled shrimp.
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I save TRUFF for pizza night and fries, where the truffle flavor actually shines through the heat.
TRUFF Original Black Truffle Hot Sauce, 6 oz
O'Food gochujang goes into my bibimbap sauce, tteokbokki, and a sweet-spicy glaze for chicken thighs.
Gochujang Korean Red Chili Paste 1.1lb
I spoon sambal oelek into stir-fries and noodle soups when I want clean chili heat without extra garlic or sweetness.
Huey Fong Sambal Oelek Chili Paste 8 Oz
I blend a can of San Marcos chipotles with mayo for a smoky sauce and freeze the leftovers for chili and tinga.
San Marcos Chipotle Peppers, 7.5 Ounce
Mina harissa is what I rub on roasted carrots and chicken and swirl into shakshuka on weekend mornings.
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A spoonful of crushed Calabrian chilies turns my vodka pasta and homemade pizza into something restaurant-level.
TUTTOCALABRIA Crushed Calabrian Chili Peppers
Momofuku Chili Crunch is my go-to topper for fried eggs, avocado toast, and even vanilla ice cream.
Momofuku Chili Crunch by David Chang, 5.5oz
The S&B crunchy garlic chili oil is milder and super garlicky, so I pile it onto rice, gyoza, and cold tofu.
S&B Chili Oil with Crunchy Garlic, 3.88 Fl Ounce
I drizzle Mike's Hot Honey on pepperoni pizza, fried chicken, and cheese boards, and it's always the first thing guests ask about.
Mike’s Hot Honey 12oz Squeeze Bottle, Pure
I make my kimchi and spicy cucumber salad with Taekyung gochugaru because it's vibrant red and more fruity than hot.
NONGSHIM TAEKYUNG Gochugaru Chili Flakes 1lb
Aleppo pepper replaced regular red pepper flakes on my hummus, eggs, and roasted veggies because it's fruity with gentle heat.
Frontier Aleppo Chili Pepper, Crushed, 1.34 Ounce
I shake S&B nanami togarashi over udon, ramen, and yakitori for a citrusy chili hit.
S&B Prepared Wasabi in Tube, 1.52 Ounce
I toast and grind these Tribute peppercorns for mapo tofu and dan dan noodles, and the tingle is way stronger than supermarket ones.
FLYBYJING Tribute Sichuan Pepper 50g
Tajín goes on mango, watermelon, elote, and the rim of my micheladas all summer long.
