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

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

    2. El Yucateco Hot Sauce. $2 from Walmart Shop Now. Heat rating: 6 out of 10 Best for: Anything Mexican El Yucateco is a habanero-based sauce from a Mexican brand on the Yucatan peninsula where ...

  3. The Best (And Worst) Hot Sauces Ranked - AOL

    www.aol.com/best-worst-hot-sauces-ranked...

    Tabasco Chipotle Pepper Sauce. Shockingly, Tabasco's chipotle-flavored hot sauce was our favorite from the brand. The added smokiness complements the otherwise one-note flavors of Tabasco and ...

  4. Ro-Tel - Wikipedia

    en.wikipedia.org/wiki/Ro-Tel

    Ro-Tel gets its name from its inventor, Carl Roettele, who started a family canning company in Elsa, Texas, in the 1940s. [1] It is commonly used in making chile con queso , particularly with Velveeta , [ 2 ] [ 3 ] and in King Ranch chicken .

  5. Hot sauce - Wikipedia

    en.wikipedia.org/wiki/Hot_sauce

    Crystal Hot Sauce (4,000 SHU) [13] is a brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923. Tabasco sauce (2,500 SHU) [13] The earliest recognizable brand in the hot sauce industry, first appearing in 1868. Frank's Red Hot (450 SHU) [13] Claims to be the primary ingredient in the first Buffalo wing sauce.

  6. Pickled pepper - Wikipedia

    en.wikipedia.org/wiki/Pickled_pepper

    Texas Pete's hot pepper mash is pickled for two years from Cayenne peppers, while Frank's RedHot is aged for 7–12 months. [21] For Huy Fong Sriracha sauce garlic and sugar are added prior to the fermentation process of the mash. [citation needed] The Aztec peoples of Mesoamerica were making pickled pepper hot sauces prior to the Spanish ...

  7. This Retro Appetizer Never Goes Out of Style - AOL

    www.aol.com/retro-appetizer-never-goes-style...

    In a medium bowl, mix the softened cream cheese, ham, mayonnaise, mustard, green onion, parsley, garlic powder, onion powder, Worcestershire sauce, hot sauce (if using), and 1/2 cup of the ...