Louisiana-style[edit]

Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most
popular), vinegar and salt. Occasionally xanthan gum or other thickeners are used.

 Louisiana Hot Sauce Introduced in 1928, A cayenne pepper based hot sauce

produced by Southeastern Mills, Inc., in New Iberia, Louisiana
 Crystal Hot Sauce is a brand of Louisiana-style hot sauce produced by family-
owned Baumer Foods since 1923.
 Tabasco sauce Earliest recognizable brand in the hot sauce industry, appearing
in 1868.
 Frank's Red Hot Which claims to be the primary ingredient in the first buffalo
wing sauce
 Texas Pete Introduced in 1929, developed and manufactured by the TW Garner
Food Company in Winston-Salem, North Carolina
 Trappey's Hot Sauce Company was founded in 1898.
 Chili pepper water, used primarily in Hawaii, is ideal for cooking. It is made from
whole chilies, garlic, salt, and water. Often homemade, the pungent end product
must be sealed carefully to prevent leakage.[11]
New Mexico[edit]
New Mexican style chile sauces differ from others in that they contain no vinegar. Almost
every traditional New Mexican dish is served with red or green chile sauce. The sauce is
often added to meats, eggs, vegetables, breads, and some dishes are, in fact, mostly chile
sauce with a modest addition of pork, beef, or beans.

 Green chile: This sauce is prepared from any fire roasted native green chile
peppers, Hatch, Santa Fe, Albuquerque Tortilla Company, Bueno and Big Jim
are common varieties. The skins are removed and peppers diced. Onions are
fried in lard and a roux is prepared. Broth and chile peppers are added to the
roux and thickened. Its consistency is similar to gravy, and it is used as such. It
also is used as a salsa.
 Red chile: A roux is made from lard and flour. The dried ground pods of native
red chiles are added. Water is added and the sauce is thickened.