Is Cholula hotter than Tabasco?

Not really. I’ve used both a lot, and Cholula hot sauce has a smoother, more rounded heat. Tabasco hits faster and feels sharper because of its vinegar kick. Cholula builds slower—it warms, it doesn’t punch.

Is Cholula real Mexican hot sauce?

Yep, 100%. It’s made in Jalisco, and it’s been around for generations. When I visited a market near Guadalajara, every food stall had a bottle on the table. It’s the real thing—chilies, vinegar, spices—no fluff.

Is Cholula hot sauce really hot?

Not in a burn-your-mouth way. It’s spicy, sure, but it’s balanced. That’s why I love it—it adds flavor before heat. If you’re used to mild sauces, it might feel bold at first, but it won’t overwhelm you.

What hot sauce do Mexicans use the most?

Depends where you go. Some folks swear by Valentina, others by Tapatío. But Cholula hot sauce is one of the few you’ll find both in Mexican homes and U.S. diners. It’s got that "on everything" quality—eggs, tacos, chips, you name it.

How to Make Cholula Hot Sauce – 1 Bold Homemade Classic

Name: Cholula Hot Sauce – Why This Mexican Classic Deserves a Spot in Your Pantry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 10 dried arbol chilies, stems removed; 5 dried piquín chilies (or Thai chilies); ¾ cup white vinegar; ½ cup water; 2 garlic cloves, peeled; 1 teaspoon kosher salt; ½ teaspoon sugar (optional); ¼ teaspoon cumin (optional); Pinch of allspice or clove (optional)

Description

A smoky, tangy homemade version of Cholula hot sauce made with dried arbol and piquín chilies, garlic, vinegar, and spices. Balanced heat and bold Mexican flavor in every drop.

Ingredients

Scale

10 dried arbol chilies, stems removed
5 dried piquín chilies (or Thai chilies)
¾ cup white vinegar
½ cup water
2 garlic cloves, peeled
1 teaspoon kosher salt
½ teaspoon sugar (optional)
¼ teaspoon cumin (optional)

Pinch of allspice or clove (optional)

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Instructions

Toast chilies in a dry skillet for 1–2 minutes until fragrant.
Soak in hot water for 15–20 minutes until soft.
Simmer vinegar, water, garlic, salt, and sugar in a saucepan for 5 minutes.
Drain chilies. Blend with vinegar mixture, cumin, and spices until smooth.
Strain (optional) through a fine mesh sieve for smoother texture.

Pour into a clean jar or bottle. Cool, then refrigerate at least 24 hours before using.

Notes

Sauce keeps up to 4 weeks in the fridge.
Let it rest overnight for best flavor.

Try lime, chipotle, or mango for fun variations.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Blended
Cuisine: Mexican

Nutrition

Serving Size: 1 tablespoon
Calories: 5
Sugar: 0.3g
Sodium: 70mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg