12 Best Frank’s Hot Sauce Alternatives

What’s a good substitute for Frank’s Red Hot?

If you’ve run out or need an affordable alternative, here is a list of Frank’s Red Hot replacements with comparable heat and flavor profiles.

To spare yourself a trip to the supermarket use: chili powder, cayenne powder, or chili flakes, if you have them handy.

Check out the 10 best Frank’s Red Hot substitutions below.

1. Louisiana’s Pure Crystal Hot Sauce

Louisiana-style hot sauces have a cleaner, tangier flavor. Crystal Hot Sauce has a flavor and heat profile similar to Frank’s Red Hot, albeit with a much stronger cayenne kick.

If you’re looking for the holy grail of Frank’s Red Hot substitutes, classic Louisiana Crystal is the best.

Most of the ingredients are the same. For example, the first two ingredients in both are aged red chilies and vinegar.

Frank’s, on the other hand, adds garlic powder and water. Crystal’s Hot Sauce is a bit less thick and spicy than Frank’s Red Hot.

Crystal is the most popular hot sauce in Louisiana.

2. Texas Pete

Texas Pete is my personal favorite Frank’s Red Hot sub.

If you want your dish to have the same level of heat as Frank’s Red Hot, Texas Pete is an excellent choice.

Texas Pete’s sharp vinegar tang is comparable to Frank’s and other Louisiana-style hot sauces.

But it lingers on the tongue longer than Frank’s Red Hot. Its not too watery or too thick, just like Frank’s.

3. Louisiana Hot Sauce

Just like Frank’s Red Hot, Louisiana Hot Sauce is a Louisiana-style hot sauce.

The two hot sauces are very similar, with Frank’s having a slight garlic flavor. Louisiana Hot Sauce contains a little more salt.

They can be used interchangeably, but their flavors are subtly different.

This well-balanced sauce was one of the first commercially available Cajun hot sauces on the market. And it is proudly “certified Cajun.

It’s a good mixture of all the classic Frank’s Hot Sauce elements.

4. Burman’s Original Cayenne Pepper Hot Sauce

Burman’s hot sauce looks like a Frank’s Red Hot knockoff. The bottle shapes and sauce colors are nearly identical.

And the ingredient lists are are the same, with one exception: Burman’s contains Xantham Gum, making it slightly more viscous.

Both are tangy and vinegary with just the right amount of heat. Burman’s Hot Sauce is a good substitute for Frank’s.

And at $1.99, the price is very reasonable to compared to Frank’s $5.99 price tag (in New York).

5. Tabasco Sauce

Tabasco Sauce, like Frank’s Red Hot, is vinegar-based. Because they are both vinegar-based, they can be used interchangeably.

Although Tabasco is a thin sauce, it’s a bit hotter thank Frank’s and a little goes a long way.

The dialed up heat is due to the use of Tabasco Peppers rather than Cayenne Peppers, which are used in Frank’s.

Tabasco sauce is considered less “flavorful” due to the absence of garlic powder which is used by Frank’s Red Hot recipe.

6. Cajun Chef Hot Sauce

Cajun Chef hot sauce, like Frank’s Red Hot is a good on anything due to its flavor balance and mild to medium heat.

It’s a good all-around classic-style Louisiana sauce comparable to Frank’s.

Cajun Chef Hot Sauce is made from time-honored, traditional family recipes in the heart of South Louisiana’s bayou country, using only the finest spices and peppers.

Cajun Chef’s Hot Sauce is made from premium vine-ripened cayenne peppers f or bold flavors without excessive heat.

7. Tapatio

Tapatio is a well-known Mexican and American hot sauce. It made the list due to how easy it is to find on the supermarket shelf and it’s affordable price.

This south of the border hot sauce is ubiquitous and now available in most major supermarket chains across the United States.

Tapatio is made from regular peppers and adds a lot of heat to a dish. It’s hotter than Frank’s Red Hot sauce, but it’s also frequently used as a substitute.

To reduce the heat, add a tablespoon of fat (such as olive oil) or cornstarch.

If you enjoy spicy challenges, try substituting Tapatio for Frank’s Red Hot.

Tapatio can also be used to glaze meats before cooking to give them a smoky flavor.

8. Trappey’s Bull

While Trappey’s may not be a household name outside of Louisiana, it is one of the country’s oldest hot sauce brands, dating back to the nineteenth century, when a former Tabasco employee decided to forge his own spicy trail.

The company is now owned by B&G Foods, it was worth including because it has been producing the same Louisiana pepper sauces for over a century.

Trappey’s most notable offerings are Bull and Red Devil, both of which are well-known LA-style red pepper sauces.

9. Sriracha

According to Instacart, Sriracha is the most popular hot sauce in America.

And while Sriracha isn’t a Louisiana-style hot sauce, it was worth including because it is made from similar ingredients: a chili pepper paste, distilled vinegar, garlic, salt, and sugar.

The sauce is a bit hotter than Frank’s Red Hot, with a sweet and tangy flavor.

It also has strong garlic undertones and a thick, ketchup-like texture.

10. Cholula Hot Sauce

Cholula hot sauce is a premium hot sauce made with a blend of arbol and piquin peppers.

Due to it’s popularity Cholula is now widely available in most supermarket aisles in the United States.

Cholula has the same clean, approachable chile flavor as Frank’s Red Hot sauce, but without the vinegar tang.

Cholula has a slightly thicker body and a similar heat profile to Frank’s Red Hot.

11. Valentina Hot Sauce

Valentina’s ingredient list is very similar to that of Frank’s hot sauce from Louisiana.

Chili peppers, vinegar, salt, spices, and sodium benzoate are all included (as a preservative).

If you like your hot sauce thicker, Valentina Hot Sauce is a good bet. And, while Valentina’s does not ferment its peppers, it can serve as a substitute for Frank’s.

The reasonable price point is a clear plus too.

Valentina Ramrez Avitia, a Mexican revolutionary, inspired the sauce’s name.

12. Taco Bell Hot Sauce

Everyone loves Taco Bell’s hot sauce! Check your kitchen drawers and you will likely find a few packets of Taco Bell hot sauce.

In a pinch, Taco Bell hot sauce is an excellent replacement for Frank’s Red Hot. Their hot sauces are made with tomato paste, jalapenos, vinegar, salt, and spices.

Taco Bell sauces, like Frank’s Red Hot, are delicious, mouthwatering, and simply irresistible.

Did you know that?

Vinegar-based hot sauces, like Frank’s Red Hot, should not be refrigerated. Vinegar acts as a preservative. Refrigerating the sauce may actually dull its flavor.

Franks Red Hot Sauce Ingredients

What exactly are the Frank’s Red Hot Sauce Ingredients that make it one of the most popular hot sauces in America?

Frank’s Red Hot Sauce is a fire ?, thanks to its combination of aged cayenne peppers, vinegar, garlic powder, salt, water, and natural flavor.

Let’s take a closer look at the ingredients in Frank’s Red Hot Sauce.

Aged Cayenne Peppers

The main ingredient in Frank’s Red Hot Sauce is aged cayenne peppers, which give the sauce its signature heat.

These peppers are carefully selected for their heat and flavor, and are blended to create the perfect balance of heat and flavor in the sauce.

Cayenne peppers are known for their intense heat and bright, fruity flavor.

By aging the peppers before blending them into the sauce, Frank’s is able to develop a deeper, more complex flavor profile that sets their hot sauce apart from the rest.

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Vinegar

Frank’s Red Hot Sauce is made with a blend of distilled vinegar and aged cayenne peppers, which gives the sauce its tangy, acidic flavor.

The vinegar in the sauce also acts as a preservative, helping to extend the shelf life of the sauce and keep it fresh for longer.

Vinegar is a staple ingredient in many hot sauces, and is often used to balance out the heat and provide a bright, acidic flavor.

In Frank’s Red Hot Sauce, the vinegar works together with the aged cayenne peppers to create a sauce that is both delicious and long-lasting.

Garlic Powder

Garlic powder is one of the key spices in Frank’s Red Hot Sauce, and it adds a depth of flavor that compliments the heat from the cayenne peppers. Garlic is a staple ingredient in many cuisines around the world, and is well known for its ability to enhance the flavor of other ingredients.

In Frank’s Red Hot Sauce, the garlic powder helps to balance out the heat from the cayenne peppers, adding a savory depth of flavor that makes the sauce even more irresistible.

Salt

Salt is an essential ingredient in any hot sauce, and it helps to bring out the flavors of the other ingredients.

Frank’s Red Hot Sauce contains just enough salt to enhance the flavor without overpowering it, allowing the flavors of the cayenne peppers, vinegar, and garlic powder to shine through.

Salt is also important for preserving the sauce and ensuring that it stays fresh for longer.

By using just the right amount of salt, Frank’s is able to create a hot sauce that is both delicious and long-lasting.

Water

Water is added to the sauce to help dilute the heat and make it easier to pour.

The water also helps to ensure that the sauce has the right consistency and texture, making it easy to use in a variety of dishes and recipes.

Natural Flavor

Frank’s Red Hot Sauce also contains natural flavor, which is a blend of spices and other ingredients that enhance the overall flavor of the sauce.

The natural flavor in Frank’s Red Hot Sauce is carefully crafted to complement the heat and tanginess of the sauce, creating a well-rounded and delicious flavor profile.

By using a blend of natural flavorings, Frank’s is able to create a hot sauce that is not only incredibly spicy and tangy, but also incredibly delicious and well-balanced.

Frank’s Red Hot Sauce: Nutritional Information

Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt and Garlic Powder.

Nutrient	Amount per Serving	% Daily Value
Calories	0	0%
Total Fat	0 g	0%
Sodium	190 mg	8%
Total Carbohydrate	0 g	0%
Protein	0 g	0%
Vitamin A	0	2%

Serving Size: 1 tsp

Homemade Frank’s Red Hot Copycat Recipe

Ingredients

20 fresh cayenne peppers (ends & stems removed)
1.5 cups of white vinegar
1 teaspoon of powdered garlic, minced
1 teaspoon of salt

Instructions

Combine all ingredients into a small saucepan
Heat over medium heat until boiling
Simmer about 20-25 minutes
Remove from heat and puree in a blender until thick and smooth
Transfer the mixture back into the saucepan and simmer another 15 minutes

Frank’s Red Hot FAQs

Is Frank’s Red Hot a Louisiana hot sauce?

Despite the fact that Frank’s is based in Springfield, Missouri, the sauce was invented in Louisiana in 1920.

What is Frank’s Red Hot made of?

Cayenne Red Peppers, Distilled Vinegar, Water, Salt, and Garlic Powder, all aged.

Why is vinegar used in Franks Red Hot?

Frank’s Red Hot is a Louisiana-style hot sauce which typically contains vinegar. Vinegar is used and a food preservative and also enhance flavor.

Is Frank’s Red Hot healthy?

Capsaicin (the active ingredient in cayenne peppers) has antioxidant, anti-inflammatory, and anticancer properties. Frank’s Red Hot is also Keto as it doesn’t contain any added sugar or sweeteners.

Did you know?

Frank’s Red Hot Sauce is named after its creator, Jacob Frank, who first created the sauce in 1918. Frank was a German immigrant who settled in Louisiana.

How hot are aged cayenne peppers?

Aged cayenne peppers are known for their intense heat. They are often considered to be one of the spicier types of peppers, with a heat level that ranges from 30,000 to 50,000 Scoville units. The heat level of cayenne peppers can vary depending on factors such as the growing conditions and the specific type of cayenne pepper.

Is aged cayenne pepper good for you?

In terms of health benefits, cayenne peppers are a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium. They are also believed to have anti-inflammatory properties, and some studies suggest that they may help to improve circulation, boost metabolism, and reduce pain and inflammation in the body.

What is an aged cayenne pepper?

An aged cayenne peppers have been left to mature for a period of time. This aging process can help to develop the flavor of the pepper, making it more complex and flavorful.