Tag: Hot sauce ph

With a pH often below 4.6, most hot sauces are indeed highly acidic, a crucial factor for both flavor and food safety. This acidity is primarily derived from ingredients like vinegar and certain fruits, and it's what gives hot sauce its signature tang. However, this tangy kick can also have implications for those with sensitive stomachs or acid reflux issues.

Hot sauces like Cholula must have a pH level below 4.6 to be considered safe from harmful bacteria like botulism. This means that, by design, is Cholula sauce acidic, and its tangy flavor comes from key acidic ingredients like acetic acid and apple cider vinegar.