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Does Hot Sauce Need to Be Refrigerated?
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Chris Whitehair
- 4 Comments
- Last Updated: March 16, 2025
Does Hot Sauce Need to Be Refrigerated?
It’s the hot sauce question everyone, and I mean everyone, has.
When you own a business that sells specialty and gourmet foods such as hot sauce, you tend to use many of the products yourself in everyday cooking.
You also tend to keep many open, unfinished products in your fridge.
You also tend to have an angry partner who complains about the shelf space taken to store sauces (whoops).
I love my hot sauce, so when I start to gather 15/20/25 and more bottles in the fridge, I get yelled at, and then some have to go.
I don’t want to rush through my sauces and don’t want to toss any out.
So what does a heat seeker do?
Can I save fridge space and also keep my hot sauce fix?
This brings up the question of why you are reading this blog: does hot sauce need to be refrigerated?
I don’t just question this myself.
I’ve had many friends and customers ask me this question, so I thought I’d take a look at my inventory and do some research.
As a result, I’ve identified important considerations in each section to help answer the question.
Here’s what I came up with!
***DISCLAIMER***Use this guide as a reference only. I am not a food safety expert or the FDA. I’m just a guy who owns a store selling hot sauces he loves.
Does It Say to Refrigerate on Its Label?
I consider this the most important aspect.
I checked the labels of most of the hot sauce brands I carry.
For example, one of my personal favorites, Pickapeppa Hot Red Pepper Sauce, says specifically to store at room temperature.
Of the hundreds of hot sauces I carry, I didn’t see any other labels that specifically said not to refrigerate.
My logic is, who knows their products better than the manufacturers?
I would always check the label as the first consideration and the final decision on whether you should refrigerate hot sauce.
Speaking of the labels, while you’re looking, make sure to review the “Best if Used By” date.
Now, before you chuck your hot sauce bottle in the trash for being one day over the date printed, read ahead.
Per the FDA website:
-A “Best, if Used By/Before” date, indicates when a product will be of the best flavor or quality. It is not a purchase or safety date.
Also, the FDA’s How to Cut Food Waste and Maintain Food Safety focuses on perishable foods like dairy and meat products, leaving no love for our spicy bottles of joy.
What Are the Ingredients In the Hot Sauce?
This is an important consideration because all hot sauces are not created equal.
We truly live at the height of the hot sauce explosion, and it’s only getting bigger every day and every year.
Hot sauce fanatics like me owe Hot Ones on YouTube for taking hot sauce into the mainstream.
Due to this, any hot sauce lover can certainly get any flavor that they would seek.
Fruit has become increasingly popular in hot sauces, and it presents different storage challenges compared to your typical pepper/vinegar/salt mix.
I looked at my product line, and an increasing number of manufacturers have at least one fruit-based concoction in their lineup.
I decided to take a look at three of my favorite companies to see what they had to say.
Karma Sauce
I can’t mention hot sauce without going right to one of the very best brands anywhere that happens to be local right here to our company’s hometown of Rochester, NY…Karma Sauce! Karma Sauce uses butternut squash as its base, which contains 4g of sugar for a 205g cooked cube. One of my favorite all-time sauces is their Smokey Karma (pictured below). While there is no added sugar, the squash, sweet potato, and honey make it a candidate for the refrigerator. Oh yeah, the labels say to refrigerate as well.
Angry Goat Pepper Co.
Out of White River Junction, Vermont, Angry Goat Pepper Co. uses fruits in most of its sauces. For example, their Hippy Dippy Green Hot Sauce (pictured below) is “Avacado and Kiwi combined with jalapeno peppers, serrano peppers and tomatillos to make a unique twist on your standard verde-style hot sauce.” The label clearly says refrigerate after opening as do their other sauces, such as their Dark Swizzle (which contains pineapple).
Pepplish Provisions
Hailing from Queens, NY, Pepplish Provisions uses fruit as the anchor ingredient in its fantastic lineup, which features fair-trade ingredients. Apple Cilantro Lime, Blueberry Basil Shallot, Peach Agave Garlic, and Mango Garlic Hickory (pictured below) are just a sample, and it is no surprise that their labels state to refrigerate after opening (if you can contain yourself and not use the entire bottle in one sitting!).
Three great sauces from three great hot sauce companies!
All three hot sauce labels clearly state to refrigerate after opening.
How Long the Bottle Has Been Open*?
*With no label designation
This is an important consideration.
Does hot sauce need to be refrigerated if you plan to use it within a short period?
If that’s the case, I say you are probably fine not refrigerating it.
If it’s a case where it won’t be fully consumed within a week or two, then you should consider refrigeration for the sole reason to keep the hot sauce fresher for longer.
Restaurants leave theirs out, why can’t I then?
Restaurants go through their hot sauces fairly quickly due to the frequency and volume used.
They don’t have to worry about shelf life like the average person or household.
But what about the national brands?
Typically, the ones with the biggest name recognition and visibility come to mind when you think of hot sauce.
I’m talking about brands like:
Cholula®
Crystal®
Frank’s RedHot®
Huy Fong Foods®
Sriracha
Old Bay®
Original Louisiana Brand™
Tabasco®
Tapatio®
Texas Pete®
Truff®
Valentina®
For those stumbling across this website for the first time, Flower City Flavor Company doesn’t carry these specific brands.
Instead, we focus on small and medium-size brands, ones you (mostly) can’t find in your local grocery store.
These listed brands are the most recognizable and popular for the casual condiment consumer.
I looked at all of their websites for their “Original” hot sauce styles to see if they answered our question about whether the hot sauce needs to be refrigerated, saving you time from having to go all of them separately!
Also, I get a lot of questions about homemade hot sauce, so I threw that in as well!
All brand names are the property of their respective owners and are used for informational purposes only.
Does Cholula Need to be Refrigerated?
Per their FAQ page: “Cholula Hot Sauce does not need to be kept cool.”
Ingredients: Water, Peppers (Arbol and Piquin), Salt, Vinegar, Spices and Xantham Gum.
Does Crystal Need to be Refrigerated?
There is no specific information listed regarding refrigeration on the Crystal Hot Sauce website.
Ingredients: Water, Peppers (Arbol and Piquin), Salt, Vinegar, Spices and Xantham Gum.
Does Frank’s RedHot Need to Be Refrigerated?
Per their FAQ page: Refrigeration will help maintain its flavor; however, it is not necessary if you prefer your Frank’s RedHot® to be room temperature.
Ingredients: Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt And Garlic Powder.
Does Sriracha Need to Be Refrigerated?
There is no specific information listed regarding refrigeration on the Huy Fong website.
Ingredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum.
Does Old Bay Hot Sauce Need to Be Refrigerated?
There is no official answer to this question on the Old Bay product listing page on the McCormick website. However, there is an interactive FAQ for customers to ask, and moderators have responded:
“Refrigeration will help maintain its flavor, however it is not necessary.“
“Our Old Bay Hot Sauce is a shelf stable item. Store in a cool, dry location away from heat and moisture.“
“No, you do not have to refrigerate after opening. Old Bay Hot Sauce is good for one year after manufacturing. A best by date will be stamped on the bottle.”
Ingredients: Hot Sauce (Aged Red Cayenne Peppers, Distilled Vinegar, Water, Salt, Garlic Powder), Distilled Vinegar, Spices (Including Celery Seed), Salt, Paprika & Xanthan Gum (Thickener).
Does Louisiana Hot Sauce Need to Be Refrigerated?
Per their FAQ page: It is not necessary to refrigerate Louisiana Hot Sauce. It is simply just a personal preference.
Ingredients: Aged peppers, vinegar, salt.
Does Tabasco Hot Sauce Need to Be Refrigerated?
There is no specific information listed regarding refrigeration on the Tabasco website.
Ingredients: Peppers, Vinegar, Salt
Does Tapatio Need to Be Refrigerated?
Per their FAQ page: “No, but nothing will happen to it if your choose to do so.”
Ingredients: Water, Red Peppers, Salt, Spices, Garlic, Acetic Acid, Xanthan Gum, Sodium Benozate as a preservative.
Does Texas Pete Need to Be Refrigerated?
Per their website: All of our Texas Pete® Sauces are shelf stable food products that do not require refrigeration after opening. However, as with most food products, ours will stay fresher longer if they are stored in the fridge. We recommend refrigerating CHA! by Texas Pete® Sriracha Sauce.
Ingredients: Vinegar, Aged Peppers (Peppers, Salt, Vinegar), Water, Xanthan Gum and Benzoate of Soda (To Preserve Freshness and Flavor).
Does Truff Hot Sauce Need to Be Refrigerated?
Per their FAQ page: “Yes. Please make sure to refrigerate our hot sauce, mayo, and pasta sauce after opening.”
Ingredients: Truff® Chili Blend (Red Chili Peppers, Vinegar, Organic Sugar, Garlic, Salt, Black Truffle [Tuber Melanosporum]), Organic Agave Nectar, Olive Oil Infused with Black Truffle Essence, Lycopene and Glycerin (for color), Spices, Xanthan Gum
Does Valentina Need to Be Refrigerated?
There is no specific information listed regarding refrigeration on the Valentina website.
Ingredients: Water, Chili Peppers, Vinegar, Salt, Spices, 0.1% Sodium Benzoate as a Preservative
Should I Refrigerate Homemade Hot Sauce?
Unless you are an expert in keeping safe pH levels, always refrigerate!
Why you may, ask?
Well, have you ever heard of botulism?
Check out that link and see if botulism would seem like a fun time (Spoiler alert: it’s not).
I can’t stress this enough.
Fridge it up.
Should I Refrigerate Hot Sauce TL;DR Recap
If you skipped to the bottom for an easy answer, c’mon, man!
I spent a long time researching and writing this!
1. Label Guidelines. Does it or does it not say to refrigerate on the label specifically? Also, consider the “Best If Used By” date if there is one, but that is not a make-or-break.
2. Ingredients. Fruit-based and hot sauces with sugar should go in the fridge. Not specified earlier, anything “creamy” is most likely a candidate, too, as is anything tomato-based like a BBQ sauce.
3. How long will it be open? If it’s long, stick it in the fridge. Ultimately, if you put hot sauce on every meal, keep it out.
Conclusion
At the end of this blog, are you still asking, “Should I refrigerate hot sauce?”
In short, use your best judgment.
It’s not a cop-out.
Based on my findings, storing the sauce in the fridge can help it stay fresher for longer.
If you don’t like cold (as in temperature, not heat level) sauce, take it out of the fridge and let it come to room temperature before using it.
Above all, check those labels. If the sauce has a fruit or tomato base, keep it cold, just as you would a BBQ sauce.
Thanks for reading!
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4 comments
Cindy
There are a few FB Sellers, selling un-cooked home made hot sauce (chilli, garlic, ginger, vinegar, sugar, salt). One seller sells in plastic bottles with a cap that seals. Another sells in a plastic bag, like a soup bag that heat seals. I sell the same hot sauce but I cook mine sometimes just as it is AND sometimes I add some oil. Both recipes, the sauce is simmered at least 30 mins. Buyers are saying the original chilli sauce that is eaten with roast chicken and also a dipping sauce is not a cooked sauce – they tell me that by cooking, the chilli has lost its flavour and heat but I am trying to tell them at by cooking I am extending its shelf life. I tell them by not cooking, one can only consume max a week, even though refrigerated. Am I correct to tell our customers, un-cooked bottled sauces are not safe to consume?
Chris WhitehairAuthor
Great question Cindy, thanks for taking the time to write this out. My initial thoughts are regarding the Facebook selling aspect – is your hot sauce FDA (or equivalent if outside the US) commercial certified? I strongly suggest not selling (or buying for that matter) food products on Facebook unless you have the proper permits. Each country/state/locality has different laws, so you definitely would want to check in with them. Anytime you have to give consumers a disclaimer on how to consume the product (as you said – it is not safe to consume un-cooked), and it’s not certified, you are setting yourself up for possible bad results. The pH level of the sauce should be at 3.4, so investing in a quality meter is a must. Botulism, while extremely rare, is no joke and could kill someone. When it comes to filling hot sauce, the vast majority or hot sauce producers fill in glass vs. plastic, so I’m not sure the temperatures the sellers you mention are filling their plastic bottles/bags (in addition to the vinegar levels needed to keep the pH level safe). My advice is to ALWAYS refrigerate homemade hot sauce unless you are an absolute pro/have that meter and can absolutely confirm safe pH levels. My response is not designed to scare you away from continuing what you are doing, I am just wanting to make sure you are looking at the liability aspect. If you are able to provide some more details, I’m happy to answer some more questions and/or point you the right direction.
Edward Halverson
Can I assume with sauces lower than 4.0 PH, are good in the pantry?
Then maybe refrigerate when opened? Or does that matter?
Chris WhitehairAuthor
Hi Edward,
Are these sauces you’re referencing commercially bought or homemade? I say always refrigerate if it’s homemade, unless you are a professional with experience and have a pH meter.
I wouldn’t say any hot sauce will last “indefinitely”. They will lose their peak flavor due to loss of quality and freshness, just like anything as it ages.
Edible? Maybe so, but that’s really going to come down to the specific hot sauce.