Chilli Sauce vs Hot Sauce: What’s the Difference?

We get asked this a lot. Usually by someone already three wings deep into a fiery plate of something delicious, brows furrowed in confusion, bottle in hand. Is there a difference between chilli sauce and hot sauce, or are we just arguing about semantics here?

The answer? Yes, there’s a difference. Not a massive, call-your-lawyer kind of difference. But enough of one that we think it’s worth breaking down.

Understanding The Basics

Let’s start at the top. Both hot sauce and chilli sauce are spicy condiments made using chilli peppers. Both are designed to bring heat, flavour, and - ideally - a little joy (plus maybe a bit of suffering if you’re into that). But how they’re made, how they’re used, and what they’re like once they hit your tongue? That’s where things start to diverge.

Hot sauce is usually thin. Vinegar-based. Punchy. It’s all about that immediate, slap-you-in-the-face zing. You splash it, drizzle it, dash it over your food and then regret nothing. Most hot sauces are fermented or at least designed to have a bold acidity that cuts through fatty foods, sweet foods, bland foods - you name it.

Chilli sauce, on the other hand, is often thicker. Sweeter. More tomato or sugar-led. It can be spicy, sure, but it’s often got a savoury base and a stickier finish. Think of the bottle you reach for with spring rolls. Or the red stuff next to your salt and pepper chips. It’s hot, but it’s not just hot.

Texture Matters

Hot sauce usually pours like a liquid. You can shake it onto your food. It soaks into everything quickly - rice, noodles, tacos, you name it. It doesn’t try to be the main event. It’s there to enhance.

Chilli sauce is often thicker. Sometimes syrupy. Sometimes almost like a ketchup. It clings. It coats. It makes itself known. If hot sauce is the guest who brings the vibes and exits early, chilli sauce is the one who sticks around, makes friends with your nan, and stays for dessert.

Ingredients Tell the Story

Most hot sauces follow a relatively minimalist approach. Chillies, vinegar, salt. Maybe garlic. Maybe a bit of fruit if you’re feeling bougie. But the star is always the chilli, and the goal is always heat plus flavour.

Chilli sauces, particularly the kind you’ll find in Chinese, Thai or Caribbean cooking, often include sugar, oil, tomatoes, even soy sauce. There’s more complexity in the base - not better or worse, just different. It’s not always trying to burn your tongue off. Sometimes it’s just trying to taste good.

This isn’t to say chilli sauce can’t be spicy - it absolutely can. But the heat tends to ride alongside other flavours, rather than taking over the whole thing. With hot sauce, the heat often is the thing.

Usage Vibes

Here’s where things get interesting. People use these sauces differently.

Hot sauce is the universal fixer. You throw it on eggs. You add it to your ramen. You mix it into mayo. You slip it into stews, pour it over grilled cheese, or, if you’re like us, splash a little on your morning toast and question your life choices later.

Chilli sauce tends to have more structure. It’s used as a dip, a glaze, a component. You might stir it into stir-fries. Use it as a marinade. Brush it over wings before roasting. It’s a condiment and an ingredient.

But Wait - Isn’t This Just Regional?

Kind of, yeah. In the UK, we tend to call thicker, sweeter condiments “chilli sauce” and reserve “hot sauce” for the American-style vinegar-forward bottles. But if you’re in Thailand, “hot sauce” might mean sriracha. In the Caribbean, it might mean a scotch bonnet mash with oil and garlic.

The labels get messy. That’s why we’re not too precious about it. But if you want to get technical, the difference usually comes down to texture, sweetness, and acid.

Why It Matters (At Least To Us)

We’re the Bauce Brothers. We built this shop to highlight the UK’s most exciting hot sauce makers - the ones creating small-batch, flavour-first, no-nonsense bottles of magic. And most of those fall firmly into the hot sauce category. They’re bold, they’re acidic, they hit hard - and they’re meant to be drizzled.

But we also respect the chilli sauce game. Some of the most interesting flavours in the world come from thicker, richer chilli blends - especially when heat is paired with fruit, garlic, or a syrupy glaze. It’s all part of the same spicy universe.

So if you’re browsing our shop wondering why some sauces feel tangier and runnier than the ones you’ve had with Chinese takeout, this is why. That’s not by accident - it’s the point.

We choose hot sauces that are designed to elevate your food without overpowering it. The kind that give flavour, not just fire. And every single one is vetted through blind tastings, flavour profiling and rigorous judging - as showcased in our annual Sauce Awards. If you haven’t already, check out our list of award winning hot sauces. There are some absolute bangers in there.

Final Thoughts

Look - there’s no shame in liking both. This isn’t a Coke vs Pepsi war. It’s more like crisps vs chips. Different, but both brilliant. Whether you want something to drizzle over your scrambled eggs or slather on your grilled chicken, the choice comes down to what you’re craving.

Thicker and sweeter? Chilli sauce.
Thinner and punchier? Hot sauce.

Want to explore both? We’ve got tangy and spicy options worth shouting about, so take a look and upgrade your next home-cooked meal (or takeaway!).