The hot sauce history is the history of enterprising men fired by the fiery chilly into crafting the hot sauce that is a rage among the gourmet lovers. The hot sauce history also chronicles their ventures to create ingenious hot sauce variations that grace almost every cuisine in the world.
Sauce historians have gathered information mainly from the labels on the hot sauce bottles housed in private collections. Hot sauce advertisements obtained from city directories and newspapers are other resources. Information in general is sparse, but whatever are available, points to a rich and varied hot sauce history.
1849 is a landmark year in the history of hot sauce. The first sauce import took place in 1849 when England's Lea & Perrin's Worcestershire sauce made its way into the USA and Colonel White raised the first chronicled Tabasco chilly crop.
The success of the Tabasco hot sauce opened the floodgates to experimentation with various flavors. Thus in 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company created a stir with red taco sauce, green taco sauce and enchilada sauce.
These experiments were not confined to only the entrepreneurs. Homemakers too were dabbling their hands at hot sauces, as evident from recipes for barbecue and curry sauces found in "Mrs. Hill's New Cookbook". Hot sauce had spread like wild fire.
Modern hot sauce history is replete with manufacturers like Sauces & Salsas Ltd, Le Saucier, the first dedicated sauce and hot sauce retail outlet and Chi-Chi's vying to grab a share of the consumers' appetite. Hot sauce surely sells like hot cakes.