By Elyssa Goldberg
Some like their food hot, and at Bon Appétit, that means doubling down on a whole lot of hot sauce. But sometimes we just can’t buy hot sauce fast enough for how frequently we use it, and even if we could, the store-bought kind just isn’t giving us the right fiery kick for what we need. That’s why there are these 16 explosive hot sauces to make at home that trump the bottled stuff any day of the week.
This versatile oil is a great way to bring serious heat to just about any dish.
Photo: Peden + Munk
This vinegary hot sauce will mellow with time; make it the day before for a little less spice.
Photo: Christopher Testani
An anchovy fillet and some fish sauce mimic fermented kimchi’s slightly funky undertones, but they won’t hit you over the head with fishiness (we promise).
Photo: Dominique Lafond
When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn’t fill back in, it’s ready. Learn more in this video.
Photo: Michael Graydon + Nikole Herriott
A spicy, tangy option for anyone who loves to put mayo on burgers.
Photo: Marcus Nilsson
This is a sambal-style hot sauce named after its creator, Bon Appétit editor Alison Roman.
Photo: Matt Duckor
This flavorful condiment is a great topper for homemade Bibimbap.
Spoon this spicy and acidic sauce over a steak salad, serve alongside pan-fried chicken, or try it on a taco.
Photo: Romulo Yanes
The ultimate guide to making hot sauce at home—using any chile of your choosing—that tastes so much better than the store-bought kind.
Photo: Stephen Lewis
Slather it on a roast-pork sandwich with hard-boiled eggs.
Photo: Ashley Rodriguez
Drizzle the sticky-spicy sauce all over grilled chicken wings, or use it as an excuse to spice up meaty sandwiches or your run-of-the-mill pizza.
Photo: Austin Bush
The active cultures in kimchi and miso may also provide your body with an immunity boost.
Photo: Danny Kim
A step-by-step guide to making your own Sichuan-style chili oil, with ingredients you can get at Asian supermarkets or online.
Photo: Matt Gross
Harissa is a great shortcut ingredient to flavor. Colorful and spicy, but never too fiery, we put this hot sauce on everything, from roasted carrots to your go-to pan-roasted chicken dish.
Photo: Jason Lowe
What’s the key to creating great hot sauce? Good chiles, strong vinegar, aromatics, and some salt. Forget all that other junk.
Photo: Alex Lau
This chile oil is begging for its moment in the sun at your next barbecue, whether that means adding some necessary kick to whatever meat’s on the grill, or taking that well-charred flatbread to the next level.
Photo: Chris Gentile
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