The Chicago Tribune recently pitted Huy Fong’s Sriracha Hot Chili Sauce against Tabasco Pepper Sauce—two very different hot sauces in taste and texture—in a competition that declared no real victor. On the plus side, the article offers a solid breakdown of both sauces, including suggestions for what to serve them with.
This brings us to a question of our own: When it comes to cool factor, which would you choose to be the hotter one?
Sriracha has been getting more public declarations of love from a growing fanbase than any other hot sauce of late. In 2010, it was declared “Ingredient of the Year” by Bon Appétitmagazine. It is deployed on lollipops, popcorn, and ice cream sandwiches. There’s a cookbook that illustrates 50 ways to incorporate the “rooster sauce” into your meals.
Tabasco, on the other hand, has a 144-year-old history and estimated $100 million annual retail sales that earns it a veteran standing among other condiments. While its sriracha sales figures are not available, Huy Fong is reported to have turned out 20 million bottles last year.
It’s tough to hate on Tabasco due to its heritage, though when it comes versatility, we’re 100% on the sriracha bandwagon.