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  2. Valentina (hot sauce) - Wikipedia

    en.wikipedia.org/wiki/Valentina_(hot_sauce)

    Valentina is described as thicker than Tabasco sauce and less vinegary, with more chili flavor. [2] It comes in two varieties: hot (900 Scoville Heat Units) [3] and extra hot (2100 SHU). [4] The sauce is known for its taste and its use as a condiment on several Mexican foods, especially street fare. [5]

  3. List of hot sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_hot_sauces

    Louisiana Hot Sauce Original [2] [a] Cayenne pepper (base), [11] vinegar, salt New Iberia, Iberia Parish, Louisiana, US: 240 mg of sodium per 5 g (10% DV) Mad dog 357 [12] Distilled vinegar, 3 million Scoville chile extract, evaporated cane juice, fresh Habanero peppers, garlic, onion, 160,000 Scoville cayenne pepper, spices, and xathan gum [13 ...

  4. We Tried 25 Popular Hot Sauces — This Is the Best - AOL

    www.aol.com/tried-25-popular-hot-sauces...

    Valentina Extra Hot. $8 (2-pack) from Amazon ... It's complex, deep red in color, and almost like an Italian barbecue sauce since it's not very hot. Cheapism. 23. Cholula Chipotle Hot Sauce.

  5. Hot sauce - Wikipedia

    en.wikipedia.org/wiki/Hot_sauce

    Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most popular), vinegar and salt. Occasionally xanthan gum or other thickeners are used. Louisiana Hot Sauce (450 Scoville Heat Units (SHU) [13] Introduced in 1928, A cayenne pepper based hot sauce produced by Southeastern Mills, Inc., in New Iberia, Louisiana.

  6. 5. Hot Honey Mustard Sauce. Not a bad idea in theory, but in practice it doesn’t hit as hard as it should. This is probably an if-it-ain’t-broke-don’t-fix-it situation, but combining hot ...

  7. Scoville scale - Wikipedia

    en.wikipedia.org/wiki/Scoville_scale

    The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. [3] [4] The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. [3]