The spice cabinet in your kitchen is never complete until you add a bottle of hot sauce. However, your favourite sauce can go bad if not stored correctly despite its long shelf life.
This article is for you if you wonder how much longer to keep your sauce in your cabinet without going bad. Read on to discover how long a bottle can last and how to tell when your hot sauce has expired.
Smoky Chipotle by Supernova Hot Sauces is a smoky and tangy thin hot sauce that pairs well with many North American staples. It is not very hot but does a good job of adding a pleasant zip to your meal.
You can find it in most big-name grocery stores across the country. If you’re looking for something cheap and easy, this might be the hot sauce for you.
Sunny by Tasty Heat’s hot sauce is a Habanero and Ghost pepper-based hot sauce made in Winnipeg, Manitoba. It has a sweet, fiery scent and a sharp spicy heat. The warm spice blend used in this hot sauce somewhat limits its application. Nevertheless, this is a great spicy hot sauce that is sure to set your tongue on fire.
Peppers and Pickles from The Hot Sauce Co is great for peak summertime grilling. Every burger needs a bit of relish and for those of you who like it spicy, this is the perfect condiment for the occasion.
This hot sauce is tangy, chunky, crunchy, and even has a bit of heat to it. I’ve been enjoying this on sandwiches, sausages, hamburgers, and wraps. If you like relish but wish it was a little spicier, this is the perfect hot sauce for you.
I found a bottle of Habanero sauce by Ruthless Hot Sauce at a Farmboy in Kingston, Ontario. It was the only one on the shelf made in Canada so I picked one up to try.
This is an onion and carrot-based hot sauce that tastes quite a bit like mulligatawny soup.
It is not very spicy and has a somewhat bland, watery taste. While it doesn’t taste bad, it is definitely not on my list of favourite hot sauces.
Front St Heat claims to be Canada’s premium hot sauce, but is it true? Maybe if you’re only comparing grocery store hot sauces. While Front St Heat and Fire are both pretty decent sauces, I don’t think they can compete with many of the amazing hot sauce makers in Canada.
Don’t get me wrong, Front St Heat and Fire both taste pretty darn good. They just fall into a different category for me. Front St Heat is more of a spicy pizza sauce or a dipper. Front St Fire is closer to a BBQ sauce or a great marinade.
Melinda’s Hot Sauce as been a common element in my spicy journey through life. When I was younger, Melinda’s was the first hot sauce at the grocery store that wasn’t Frank’s or Tabasco. Naturally, I was really excited when I found out they made a Scorpion Pepper Sauce.
It has that classic Melinda’s flavour but with the sharp sting of the scorpion pepper. You definitely won’t be disappointed if you love incredibly hot sauces that don’t make you keel over and convulse.
I first heard about Local Talent Hot Sauce from a post on a Facebook Group. Something about the image from the post (below) really made me want to try their sauces. I looked them up and found out they were from Toronto so I placed an order as fast as I could.
I ordered one of each of their sauces and when the box came I immediately tried the Scotch Bonnet sauce. All I can say is wow! This hot sauce has everything I could ever ask for in a hot sauce, great flavour, and fantastic heat level. I finished almost half of the bottle on my first tasting so I had to rush this article.
This hot sauce from Heartbeat Hot Sauces is a unique take on traditional Piri Piri sauces. It is smooth, creamy, extremely tasty, and just a little bit hot.
Lions Mane Piri Piri was made to celebrate the 4th anniversary of HEATONIST’s tasting room in New York. What a great way to celebrate!
Meryl’s Scotch Bonnet Hot Sauce is a great take on a classic Caribbean-style sauce. It is thin and chunky, a little bit tangy, and a little bit sweet.
It is pretty mild considering it is made with Scotch Bonnet peppers but it is a tasty heat.
The only thing I did not like about this hot sauce was the amount of Apple Cider Vinegar. I find it a little too much. The ACV is the first and last thing you taste with Meryl’s.
