Cholula Hot Sauce

Cholula is a Mexican Hot Sauce that was created in 1795 in Chapala, a town in the central Mexican state of Jalisco. It was and still is produced by the Harrison family and the women on the front of the bottle is Camilla Harrison, the mother of this very family. The Harrison’s have since moved to Dallas Texas where the obsession of this sauce has exploded with the rise of Tex Mex cuisine. It is now licensed by Jose Cuervo the producer of the best selling Tequila. The hot sauce gets it’s name from the 2,500 year old city of Cholula – the oldest inhabited city in Central America.  It contains 8 ingredients with dried Arbol and Piquin chilli peppers providing the heart of this orange tangy delight that is most well known for it’s iconic wooden cap.

Cholula has a pleasant peppery smell with vinegar coming through as well. This smell is similar in taste – there is an original peppery taste that is almost smokey with an acidic kick from the combination of the two vinegar’s used. I love the cider vinegar in this hot sauce, it allows them to go slightly heavy on the vinegar without being overpowering as many hot sauces are. The cider vinegar cuts through the heat and is one of the reasons that this hot sauce works so well with heavy flavourful food. The heat is low but enough to give you a nice mouth buzz that starts at the back of the throat making it’s way up the roof of your mouth until it rests tingling on your lips. This is a fun hot sauce – it’s mild heat means it is fine for sensitive taste buds and also allows it to work with a wide range of meals – my personal favourite is on a Mexican breakfast like spicy baked eggs or huevos rancheros. This is a must buy for any hot sauce fan.

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