From Tangy to Tropical: The Hot Sauces Atlanta Chefs Swear By
Hot sauce is more than just heat in a bottle—it’s a flavor amplifier, a finishing touch and, for some chefs, an essential ingredient that reflects their personal style. From tangy classics to homemade blends, here are the hot sauces Atlanta chefs can’t live without and why they keep them on hand.
Stuart Rogers, Director of Culinary Innovation at Your 3rd Spot – Cholula
Rogers calls Cholula “flavor with purpose” for its balance of smoky arbol and piquín peppers with a subtle fruity depth. It delivers a punch without overpowering food and works on everything from tacos to pizza to popcorn. He also loves the cultural nod of its iconic wooden cap, signaling tradition and consistency at the table.
Jason T. Hall, Executive Chef at The Ashford on Dresden – House-made Pepper Sauce
Hall reaches for different hot sauces depending on the dish but says his favorite is one he makes in-house. He ferments fresh peppers, such as hot paper lanterns or fresnos, with salt, purees them with honey and apple cider vinegar and ages the blend for a smooth, flavorful heat. “It’s all about flavor over fire,” he says.
Cody Chassar, Chef de Cuisine at Gunshow – Valentina (and a house habanada blend)
Chassar prefers chili-forward sauces over vinegar-heavy ones, opting for Louisiana or Crystal on Southern staples and Valentina for its thicker texture and rich flavor. Gunshow also produces its own annual habanada chili hot sauce, prized for its tropical kick and local roots.
Patric Good, Executive Chef of Vino Venue – Texas Pete
Good chooses Texas Pete for its clean chili pepper flavor and lower vinegar profile compared with Tabasco and other mainstream options. He says it pairs especially well with fried chicken and collard greens, delivering just enough heat without overwhelming the dish.
Tony Lewis, Owner of Wylie & Rum – Matouk’s Calypso Sauce
Lewis swears by Matouk’s Calypso for its balance of scotch bonnet heat cut with mustard and vinegar. “It doesn’t overwhelm the flavor, and our customers love it, too,” he says. The sauce’s sweet-hot Caribbean profile is a natural fit for Wylie & Rum’s island-inspired menu.