Hot sauce or chili sauce is a spicy sauce made from chilies and other ingredients. Although there are a number of recipes available for making chili sauce but the common being the chili peppers. A group of compounds known as capsaicinoids are responsible for the heat present in chili peppers. 

Chili peppers are mixed with vinegar, oil, water, beer and alcohol to fruits and vegetable pulp. Capsaicin extract and mustards are also added as additional ingredients.

Mexican hot sauce chiefly focuses on the flavor rather than the heat. The sauces are hot but the flavor of chili peppers is much more pronounced. These sauces may or may not contain vinegar. Chipotles is a very common and popular ingredient of the Mexican hot sauce. Some Mexican sauces are rich in vinegar. Mexican sauces are prepared on the international scale. Some less hot sauces are used as condiment also. 

In the United States the hot sauces are typically prepared from chili peppers, vinegar and salt. Most popular sauces like Tabasco sauce are allowed for ageing in the wooden casks exactly in the similar manner adopted for the wine and fermented vinegar. 

Other ingredients like fruits and vegetables such as raspberries, mangoes and carrots are sometimes also added along with chili pepper in order to enhance the flavor of the sauce. Louisiana style sauce contains red peppers, vinegar and salt. Sometimes xanthan gum and other thickening agents are also added.

In Hawaii the chili pepper water is considered ideal for cooking. This mixture is prepared from whole chilies, garlic, salt and water. When prepared this is kept in airtight containers to prevent spoilage. A very mild chili sauce is prepared by Heinz and other manufacturers which are used all over the United States. 

This sauce bears resemblance with the tomato sauce and the cocktail sauce. Green chile sauce is prepared from fire roasted green chile peppers. Fried onions and roux are also added to this sauce. 

The burning sensation experienced by an individual after consuming hot sauce is due to the presence of capsaicin and related capsaicinoids. The burning sensation is actually a chemical interaction caused by these chemicals with body's neurological system. one pot pasta An easy way to trigger out the heat in the sauce is to look at the key ingredients from which the sauce has been prepared.

Capsaicinoids are the chemicals responsible for the hot taste of chili peppers. They are fat soluble and the best way to get rid of from the burning sensation is consumption of dairy products like yoghurt, milk etc. casein present in milk products binds with capsaicin and reduces burning sensation. Rice is also useful in reducing the sensation of heat.