The tracker for hot sauce obsessives.
Log what you’ve tried, watch your heat tolerance climb, find your next bottle.
The catalog’s stocked but the ratings are still thin. Log a sauce you already know — every drop helps the next person find their next bottle.
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Sauce Shop ferments red jalapeños for two to four weeks, then blends them with white grape vinegar, salt and garlic. Four ingredients, made in Nottingham.
Cholula's citrus take on its classic: árbol and piquín peppers blended with lime and signature spices, around 3,600 Scoville. Made for seafood, eggs and fruit.
Yellowbird's Texas sriracha: ripe red jalapeños sweetened with blue agave nectar, with garlic, tangerine and lime. Sweeter and thicker than the original rooster.
The original: red pepper mash aged up to three years in white oak barrels, then blended with Avery Island salt and distilled vinegar. About 2,500-5,000 Scoville.
Huy Fong's chunkier sibling to Sriracha: coarse-ground red jalapeño with garlic and vinegar. Spoonable, punchy, no water or artificial colors.
Tapatío: red peppers, vinegar, garlic and spices from Vernon, California, around 3,000 Scoville. A Mexican-American pantry staple with no sugar, gluten or MSG.
Vinegar, sugar and fat all change how heat actually lands — which is why every log captures perceived heat next to the objective tier.
Read the Scoville guide →