From the people who make Bárbaro Mojo Cuban hot sauce, Miami · we say so on every page
Sommelier of Hot SauceField notes, pairings, festivals, and the makers we admire

This Sunday · Austin, Texas

The Austin Chronicle Hot Sauce Festival, from the table

The 36th festival is Sunday, August 30, 3 to 9 pm at Radio/East. Last year Matanza placed 2nd in the Commercial Bottlers Pepper Sauce category. Here is how the festival works, how to taste 200 sauces without losing your palate, and what we are pouring.

Read the note All 2026 events
Bottle of Matanza, the habanero and Carolina Reaper Cuban hot sauce that placed 2nd at the 2025 Austin Chronicle Hot Sauce Festival

Field notes

All notes →
Five things to read in any bottle before you decide what it is for: aroma, base, heat curv
The method

How to Taste Hot Sauce Like a Sommelier

Five things to read in any bottle before you decide what it is for: aroma, base, heat curve, finish, and salt-and-acid balance. A repeatable method, with a scoring card.

Jungle Jim's 15th Weekend of Fire in Fairfield, Ohio: about 400 sauces, three tasting sess
Festivals

Weekend of Fire 2026: Four Ribbons, an Eating Contest, and the Makers Who Made the Trip Worth It

Jungle Jim's 15th Weekend of Fire in Fairfield, Ohio: about 400 sauces, three tasting sessions, People's Choice for Piñazo, and a taco challenge we presented. Plus the peers who had a big weekend.

A maker explains its own label: why Barbaro Mojo prints a 1 to 10 heat number, what the in
Our own sauces

Reading a Cuban Hot Sauce Label: The 1-to-10 Scale, Lab Scoville, and the Mojo Base

A maker explains its own label: why Barbaro Mojo prints a 1 to 10 heat number, what the independent lab Scoville results say (1,992 to 6,500 SHU), and what "mojo criollo" on an ingredient list means.

The method

Taste like a sommelier: five reads per bottle

The Scoville number tells you how hot. It does not tell you what a sauce is for. Read these five things and you will know.

1. NoseVinegar, fruit, garlic, smoke, citrus. If it is all vinegar, so is the palate.
2. BaseVinegar, mash, fruit, vegetable, or marinade. The base decides the dish.
3. Heat curveOnset, peak, linger. Jalapeño is fast; habanero holds; Reaper builds.
4. FinishClean (fruit, citrus, garlic) or bitter (extract). Bitter is a no.
5. BalanceSalt, acid, sugar. Judge it on food, not on a spoon.

The full method and scoring card

Our own sauces, in heat order

How to read the label →

This is the maker talking: five Cuban hot sauces on a mojo criollo base, hand-bottled in Miami, lab-tested from 1,992 to 6,500 Scoville. Code SOMMELIER10 takes 10% off.

Bottle of Jalabáo Cuban hot sauceJalabáoHeat 3 of 10

Jalapeño and green bell pepper on the mojo base. The table sauce.

Shop Jalabáo →
Bottle of Piñazo Cuban hot saucePiñazoHeat 6 of 10

Pineapple, Fresno, habanero, a little Reaper. People’s Choice, Weekend of Fire 2026.

Shop Piñazo →
Bottle of Best Day Ever Cuban hot sauceBest Day EverHeat 8 of 10

Mango and habanero. Wings, chicken, rice bowls.

Shop Best Day Ever →
Bottle of El Havanero Cuban hot sauceEl HavaneroHeat 9 of 10

Habanero and tomato. Lechón, steak, pan con bistec.

Shop El Havanero →
Bottle of Matanza Cuban hot sauceMatanzaHeat 10 of 10

Habanero and Carolina Reaper. 2nd Place, Austin Chronicle 2025.

Shop Matanza →

Makers we admire

The Makers page →
Orlando, Florida

Stanky Sauce

Brothers Eric and Eddie Stankiewicz, flavor-first sauces built to bring in people who do not usually reach for the bottle: Honey Mango Habanero,…

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Temple, Texas

Wicked Provisions

Chef-owned and small-batch, made by Chef Flaco’s Gourmet Foods. Java Lava (coffee, roasted garlic, habanero, ancho), Bacon Garlic Reaper, Flaming…

Read more

Texas

Bindu Bites

Nepali sauces, handcrafted in Texas from recipes handed down through generations of Nepali women, built around a Himalayan pepper. Placed across…

Read more

Slow plate

Lechón asado

El Havanero (9). The sauce and the pork share a mojo base; a steady habanero curve fits a forty-minute plate.

Fast bite

Tacos, Cuban sandwich

Jalabáo (3) or Piñazo (6). Quick bites want a front-loaded curve, not a burn that outlasts the food.

Raw bar

Oysters, ceviche

Piñazo (6). Acid on acid works when the sauce brings fruit. Two drops per oyster.