Cholula Hot Sauce -- 5 fl oz

by Cholula

Product Features

• Bottle of 5 ounces
• Hot and tangy red hot sauce from chile de arbol, piquin pepper and spices
• Its unique taste makes it the perfect complement to a wide range of foods

Product Description

Hot and tangy red hot sauce from chile de arbol, piquin pepper and spices. Cholula Mexican Hot Sauce is great! A Novamex product. CHOLULA HOT SAUCE INFO Cholula Hot Sauce is the fastest-growing premium Mexican hot sauce in the U.S market. It has been imported from Mexico since 1988. Made for three generations by the same family in Jalisco, Mexico, Cholula's special blend of red peppers, piquin peppers and spices have a unique flavor and aroma unlike anything you've ever experienced before. It's a seasoning, an ingredient, a condiment and a sauce. Its unique taste makes it the perfect complement to a wide range of foods.

Product Details

• Shipping Weight: 1 pounds (View shipping rates and policies)
• ASIN: B0000GGHO2
• UPC: 049733091015
• Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #23,980 in Health & Personal Care (See Top 100 in Health & Personal Care)
  • #10 in Grocery & Gourmet Food > Fruits > Fruit Sauces

Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

4.0 out of 5 stars Very Good Hot Sauce, December 22, 2003

By 

Westley (Stuck in my head) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: Cholula Hot Sauce -- 5 fl oz (Health and Beauty)

According to its makers, Cholula has been available in Mexico for three generations and imported to the U.S. for about 12 years. Named after a region of Mexico known for its ruins and ancient sites, Cholula is quickly becoming a hot sauce staple in the U.S. The bottle is a classic, with the yellow label, picture of a woman, and wood cap (the wood contains a plastic cap so that the sauce won't be contaminated).

The main ingredient of Cholula is the piquin pepper (also sometimes spelled "pequin"), which is a dried chile with the formal name "capsicum annuum." In terms of flavor, Cholula is definitely distinctive. The dried chiles add a slightly smoky essence with more dimension than Tabasco or similar hot sauces. The heat level is fairly moderate, which allows the sauce to season your food while not overwhelming it. However, the sauce sometimes seems a little watery or bland.

Cholula adds great flavor to a variety of foods, although I like it best on scrambled eggs; a plethora of recipes are available on the official website. With only 20mg of sodium per teaspoon, Cholula is one of the best sauces available for persons trying to avoid sodium. However, it may taste a bit plain to persons who enjoy a high salt content in their hot sauce.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Nice Vinegar Hot Sauce, October 29, 2006

By 

Exacting Consumer "Grumpy" (Los Angeles, CA United States) - See all my reviews

This review is from: Cholula Hot Sauce -- 5 fl oz (Health and Beauty)

This is not your grandfather's Tabasco. With all due respect to Tabasco, I've never liked the flavor of that hot sauce. Cholula is about the same level of heat, but with a better flavor.

6 of 6 people found the following review helpful:

5.0 out of 5 stars One of the best hot sauces, July 25, 2006

By 

Justin Smith (Boston, MA USA) - See all my reviews
(REAL NAME)   

This review is from: Cholula Hot Sauce -- 5 fl oz (Health and Beauty)

It's not terribly hot, but the flavor is probably the best I've ever found in a hot sauce. As another person said, it isn't heavy in the vinegar taste found in Tabasco sauce or other sauces. The only food I don't really use it in is that where I want a really high heat level (and for that purpose I'll usually use fresh peppers instead anyway).

If I had one suggestion, I would LOVE to see this company release a hot version (in addition to the current version). Piquin/Chiltepin peppers are actually some of the hottest out there, so the Cholula people are definitely using small quantities of it in the sauce. I wouldn't change the flavor at all, though, just up the pequin content.