Condé Nast Traveler | By Megan Spurrell | March 19, 2021
Where habanero really reigns supreme, though, is in Belize, where potent, vibrant blends of habanero and vegetables like carrots are the base of local icon Marie Sharp's many hot sauces.
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The Best Hot Sauces from Around the World
Heading south to Mexico, the most popular hot sauces, poured on everything from tacos to mango slices, get thicker and lighter on the vinegar: Valentina is the go-to in many households, whereas love for Cholula stretches across the border. A real kick comes from habanero-based hot sauces like Chimay and El Yucateco's Green Habanero sauce—just a few drops of either punch up fish tacos. Where habanero really reigns supreme, though, is in Belize, where potent, vibrant blends of habanero and vegetables like carrots are the base of local icon Marie Sharp's many hot sauces. Picama's hot sauce, the most popular in Guatemala, is made with medium heat serrano peppers, with a thick, ketchup-like consistency—but Green Belly Hot Sauce, also made in Guatemala with habaneros instead, is a spicier local take.
