Get ready for grilling season with Pittsburgh-made hot sauces.
Do you put a bottle of hot sauce on the table during grilling season? Or perhaps every day? Did you know that Pittsburgh is positively on fire with great local hot sauce options? Check out these local makers. Try more than one of their great flavors: some are sharp, some are a little sweet, some lean into smoke, while some go toward citrus or tomato. Build yourself an arsenal of flavor and make every meal a little bit of an adventure.
Feel the Fire with Three Pittsburgh Hot Sauces
Artie’s Hot Sauce
This brand strives for balance and brightness across its twelve flavors. Founder Artie Pitt spotlights fresh chiles, citrus, and herbs, giving you vibrant heat instead of a blunt burn. Drizzle over grilled chicken, eggs, or grain bowls, or whisk into vinaigrettes for salads that don’t play it safe. My favorite: a generous dollop of Habanero Island over simply grilled lambchops. The natural sweetness of fruit complements the lamb while the forthright heat of chiles works well with the grilled smokiness of the meat. Also, do not miss their amazing hot pickles.
Uncle Jammy
On the other side, Uncle Jammy takes a more decadent route, layering smoke, sweetness, and spice. Think complex barbecue-adjacent flavors with a slow-building kick. Brush their sauces on ribs or wings, fold into pulled pork, or spike ketchup and mayo for next-level burgers and fries. They’re ideal for anyone who wants depth, not daredevil Scoville levels. You’ll often find founder Jamal Etienne-Harrigan at local farmers markets. Say hello and ask him what he recommends.
Calabazaaa
A microbrand started by TABLE Magazine’s talented stylist and recipe developer Anna Calabrese Franklin, offers bold flavor profiles with vinegar and fresh Fresno peppers sharing the spotlight. Her sauces shine on tacos, roasted vegetables, and seafood, and they’re excellent for brightening soups, beans, and stews. A few drops wake up weeknight leftovers; a generous pour anchors a full-on taco spread. We admit that our favorite application is over scrambled eggs at breakfast or breakfast-for-dinner.
Story by Keith Recker
Photography by Dave Bryce
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