Americas[edit]

Belize[edit]
Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as
primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga.
Caribbean[edit]
Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean
cuisine. They are prepared from chilli peppers and vinegar, with fruits and vegetables added
for extra flavor. The most common peppers used are habanero and Scotch bonnet, the latter
being the most common in Jamaica. Both are very hot peppers, making for strong sauces.
Over the years, each island developed its own distinctive recipes, and home-made sauces
are still common.[citation needed]
Trinidad[edit]
Trinidad Scorpion is considered one of the hottest and most frutal families of strains, and is
primarily cultivated and hybridized in the United States, United Kingdom, and Australia.
Barbados[edit]
Bajan pepper sauce, a mustard and Scotch bonnet pepper based hot sauce.
Haiti[edit]
Sauce Ti-malice, typically made with habanero, shallots, lime juice, garlic and sometimes
tomatoes[7]
Puerto Rico[edit]

Pique sauce

Sofrito - small piquins ("bird peppers") with annatto seeds, coriander leaves, onions, garlic,
and tomatoes Pique sauce is a Puerto Rican hot sauce made by steeping hot peppers in
vinegar. Don Ricardo Original Pique Sauce, which is made with pineapple, is a Puerto Rican
staple. Don Ricardo originated in Utuado (Spanish pronunciation: [uˈtwaðo]) a municipality of
Puerto Rico located in the central mountainous region of the island known as La Cordillera
Central.
Jamaica[edit]
Scotch bonnets are the most popular peppers used in Jamaica. Pickapeppa sauce is a
Jamaican sauce.
Chile[edit]
The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot)
Chilean peppers mixed only with water and salt. Other hot sauces are made from puta
madre, cacho de cabra, rocoto, oro and cristal peppers, mixed with various ingredients. Mild
hot sauces include some "creamy style" (like ají crema), or a pebre-style sauce, from many
local producers, varying in hotness and quality.
Mexico[edit]
Mexican cuisine more often includes chopped chili peppers, but when hot sauces are used,
they are typically focused more on flavor than on intense heat. Chipotle peppers are a very
popular ingredient of Mexican hot sauce. Vinegar is used sparingly or not at all in Mexican
sauces, but some particular styles are high in vinegar content similar to the American
Louisiana-style sauces. Some hot sauces may include using the seeds from the
popular achiote plant for coloring or a slight flavor additive. The process
of adobos (marinade) has been used in the past as a preservative but now it is mainly used
to enhance the flavor of the peppers and they rely more on the use of vinegar. Mexican-style
sauces are primarily produced in Mexico but they are also produced internationally. The
Spanish term for sauce is salsa, and in English-speaking countries usually refers to the often
tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There
are many types of salsa which usually vary throughout Latin America.
These are some of the notable companies producing Mexican style hot sauce.

 Búfalo: A popular Mexican sauce

 Cholula Hot Sauce: Known for its iconic round wooden cap
 Valentina: A traditional Mexican sauce