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The best hot sauce for you depends on the flavors you enjoy, how much heat you want, and what you’re cooking. At Marshall’s Haute Sauce, we build sauces around distinctive combinations of peppers, produce, and spices. Use this guide to find a starting point, whether you love sweet-tart jalapeños, aromatic serranos, or fiery ghost peppers.

Find your flavor: three sauces to start with

Habanero Carrot Curry: fruity heat with lightly sweet balance

Choose Habanero Carrot Curry if you enjoy the fruity, floral character of habaneros. Carrots bring sweetness, while homemade mustard and turmeric add another layer of flavor. This is the spiciest of our three signature hot sauces: Habanero Carrot Curry, Red Chili Lime, and Serrano Ginger Lemongrass.

Try it with: mushroom barley burgers or roasted root vegetables. It’s also my go-to when someone asks which Marshall’s sauce to try first.

Red Chili Lime: sweet-tart jalapeño flavor

Choose Red Chili Lime if you like a smooth sauce with a balance of heat, sweetness, and fresh lime. Red jalapeños meet ripe tomatoes and local honey in a sauce inspired by sweet chili sauce.

Try it with: avocado toast or bento bowls. Pick this one when sweet-tart flavor sounds more appealing than smoky or deeply savory notes.

Serrano Ginger Lemongrass: citrusy, aromatic heat

Choose Serrano Ginger Lemongrass if you love ginger, lemongrass, and bright citrus. Serrano peppers bring a sharp, vegetal character, with heat that can take a moment to build. Start with a small amount.

Try it with: fish, poultry, coconut milk-poached halibut, or a green chili chicken bowl.

Looking for something different?

For seafood: Deep Sea Chili

Deep Sea Chili is light, briny, spicy, and a little tangy. We developed it in collaboration with The Walrus & The Carpenter for chef Rene Erickson to serve with raw oysters.

Try it with: oysters and other seafood, or add a small pour to guacamole.

For fiery heat with fruit: Ghost Chili Apple

Ghost Chili Apple pairs ghost peppers with the natural sweetness of Honeycrisp apples. Citrus and vinegar bring balance, but this is still a very spicy sauce. If you’re new to ghost peppers, use it sparingly at first.

Try it with: black bean burgers and slaw.

How to choose a hot sauce

Start with flavor. Do you want fruity and lightly sweet, sweet-tart, citrusy and aromatic, or briny? A pepper’s name doesn’t tell you everything about how the finished sauce tastes.

Match it to your food. Start with one of the pairings above, then experiment. A sauce you love on fish may become your favorite addition to vegetables or a grain bowl.

Add a little, then taste. Heat preferences are personal, and some sauces build more slowly than others. You can always add more.

Frequently asked questions

Which Marshall’s hot sauce should I try first?

My go-to is Habanero Carrot Curry for its fruity heat and lightly sweet balance. If sweet-tart flavors are more your style, start with Red Chili Lime. If you love ginger and lemongrass, try Serrano Ginger Lemongrass.

Which sauce pairs well with fish?

Try Serrano Ginger Lemongrass for citrusy, aromatic heat, or Deep Sea Chili for a light, briny, tangy flavor. Deep Sea Chili was developed with raw oysters in mind.

Which sauce should I choose if I love ghost peppers?

Ghost Chili Apple combines fiery ghost peppers with Honeycrisp apples, citrus, and vinegar. Start with a small amount so you can find the balance you enjoy.

Is there one best hot sauce for everyone?

No. The best choice is the sauce that suits your food and your taste. Start with a flavor you already enjoy, use a little at a time, and explore from there.