On the whole, Cholula is not considered to be a particularly spicy hot sauce the original recipe measures around 1,000-2000 units on the Scoville scale. Cholulas Flavorful Fire finds its roots in a well-guarded family recipe thats over 100 years old. So as you can see, a lot of different types of foods across the course of the entire day! How Spicy Is Cholula? Chili Garlic: On pasta, in soups or even drizzled over popcorn. Cholula Hot Sauce 5 fl oz Variety Pack, 6 count (Crafted with Mexican Peppers and Signature Spice Blend, Great Hot Sauce Lover Gift Set) 4.8 out of 5 stars 3,261 2 offers from 27.Chili Lime: With seafood, breakfast or even fruit.Chipotle: Paired with pork, chicken or drizzled over vegetables.Sweet Habanero: With chicken wings, on avocado toast, or in a signature cocktail.Green pepper: Drizzled over salads, in dips or as a marinade.Original sauce: With chicken or on biggers/pizza.What To Eat Cholula Sauce WithĬholula sauce is incredibly versatile, and like many hot sauces goes with a range of different foods and dishes.Īlthough here are the recommendations from Cholula themselves, against each product:
Water, Salt, Dried Peppers (Arbol and Piquin), Vinegar, Garlic, Spices, Natural Flavors, Xanthan Gum, Dried Garlic.Ĭlick here to see the nutrition of each Cholula sauce. Water, Vinegar (White & Apple), Peppers (Guajillo, Paprika, Arbol & Piquin), Salt, Sugar, Dried Tomato, Natural Flavor, Hydrolized Vegetable Protein, Citric Acid, Silicon Dioxide, Spices, Garlic & Xanthan Gum. Water, Vinegar (White & Apple), Sugar, Peppers (Chipotle, Guajillo, Arbol & Piquin), Salt, Natural Flavors, Spices, Xanthan Gum, Silicon Dioxide, Citric Acid & Caramel. Water, Habanero Pepper, Salt, Natural Dehydrated Pineapple Juice, Carrot Powder, Sugar, Acetic Acid, Xanthan Gum, Garlic, Spices, Ascorbic Acid, Citric Acid, Natural Pineapple Flavor. Jalapeno Pepper, Water, Sugar, Salt, Poblano Pepper, Acetic Acid, Garlic Powder, Jalapeno Powder, Xanthan Gum, Poblano Pepper Flavor, Sodium Benzoate (Preservative) And Sodium Metabisulfite (Preservative). Water, Dried Chili Peppers (5.0%) (Arbol & Piquin), Salt, Vinegar Blend (Spirit Vinegar, Cider Vinegar), Spices, Stabiliser (Xanthan Gum) Cholula Green Pepper Hot Sauce The exact ingredients vary by product, as we shall now see below: Cholula Original Hot Sauce Although each variation of the sauce contains different ingredients. What Is Cholula Sauce Made Of?Ĭholula sauce is made from a blend of native Arbol and Pequin peppers and a variety of regional spices. Cholula Green Pepper Hot Sauce blends a zesty burst of spicy jalapeo and, mild poblano peppers with our signature spices. There are currently six different products in the Cholula product line: Original, Green Pepper, Habanero, Chipotle, Chili Lime, and Chili Garlic.Īll of which are based on the original recipe with either the inclusion of additional peppers or different spices and flavorings. The Different Varieties of Cholula Hot Sauce 1 The Different Varieties of Cholula Hot Sauce.We understand the seriousness of food allergies and food sensitivities and will always declare these ingredients on our label in the ingredient statement. This is the Allergen Statement given to us from Cholula: "Spices" is proprietary to Cholula, the manufacturer. Vegan and Gluten Free.Ĭholula Hot Sauce Ingredients: Water, Peppers (Arbol and Piquin), Salt, Vinegar, Garlic Powder, Spices (see below), and Xanthan Gum. The result is a hot sauce that adds the right amount of spicy goodness and robust. This sauce features coarse ground garlic and a mixture of signature spices to complement the flavors of the arbol and piquin peppers. We like to drizzle it on our Mango Slices. This garlic Cholula hot sauce contains a blend of Mexican peppers, and you can flavor your food without overpowering the dish. Add bold flavor to meals such as Naked Freckle Burrito, Denver Veggie Scramble and Sunrise Tofu Scramble. The result is a zesty medium hot sauce without weird preservatives. This hot sauce packet contains a blend of arbol and piquin peppers for robust flavor.
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