Texas Pete Original Hot Sauce Review

Texas Pete Original Hot Sauce  I saw sitting on my table at a Mexican restaurant the other day, and resolved to pick up a bottle the next time I went to Walmart and bring it home to review.  Well, I did that and was happy with the overall taste, consistency, packaging, and price of thie brand of hot sauce.  Indeed there are many brands of hot sauce out there these days, because this condiment is quite the versatile flavor even though it can be quite stingy to the tongue.  Apparently many folks like me, like that signature hot sauce kick, as hot sauce is the primary flavoring in the ever-so-popular Buffalo wings, spicy hamburgers, and sooped up chicken patties.  I’ve applied it to various fish dishes for years.  Here are my thoughts on this great hot sauce that’s virtually indispensable around my kitchen.


Benefits, Pros, Advantages, and Features

  • The hot flavor of Texas Pete hot sauce enhances the taste of so many foul and fish entres. While it’s not an overly thick sauce, This sizzling sauce offers an abundance of peppery, salty hotness.
  • Texas Pete has lower sodium than most other hot sauces I’ve sampled, at just 100 milligrams per teaspoon.  Frank’s RedHot Original on the other hand, has roughly 190 milligrams.  So Texas Pete contains just over half the sodium as Frank’s.  Yet it still tastes salty enough.
  • The best-used-by date is two years out from the purchase date.  So this hot sauce will keep a while in the pantry.
  • This product need not be refrigerated after opening.  Just store it in a cool, dry, and dark place for maximum preservation.
  • This hot sauce with its medium-level hotness, adds lots of flavor to any dish but virtually no calories or carbs.  I like it best on fish fillets and chicken patties.
  • I’d describe this hot sauce as moderately hot; I’ve tasted other much hotter sauces.  This makes it acceptable to wide variety of guests at the dining room table if not over-applied.
  • I love that it comes in a glass bottle.
  • Though the sodium in this product is still rather high at 100 milligrams per teaspoon, it contains almost no calories, carbs, fat, or added sugars.  So unless you’re hypertensive, this is one condiment that you can add with relative reckless abandon.
  • There’s no sweet taste to become addicted to here, which is nice.  So many foods have at least a small amount of sweetness due to all that ubiquitously added sugar, that I sometimes become fatigued at all that sweetness.  This sauce makes for a pleasant sugar-free food retreat.


Disadvantages, Cons, Problems, and Concerns

  • This hot sauce has roughly 300 milligrams of sodium per tablespoon, which can play havoc in the bodies of those who must control their blood pressure.  Perhaps there’s a low-sodium version of this hot sauce.
  • Hard to find sometimes, except in the bigger grocery stores.



Peppers, vinegar, salt, xanthan gum, and benzoate of soda to preserve freshness and flavor.


Nutrition Facts

  • Serving size: 1 teaspoon (4 grams).  Servings per 6-ounce container: 43.
  • Calories: 0.
  • Total fat: 0 grams, 0% DV.
  • Saturated fat: 0 grams, 0 DV.
  • Trans fat: 0 grams.
  • Sodium: 100 milligrams, 4% DV.
  • Total carb: 1 gram, 0% DV.
  • Protein: 0 grams, 0% DV.
  • Vitamin A: 2% DV.
  • Vitamin C: 2% DV.


Product Rating

This lower-salt hot sauce is a cook’s dream for spicing up foods with flavor and heat that people will generally enjoy.  The flavor has been so popular due to the ubiquity of Buffalo hot wings these days.  In moderation, it’s a healthy hot sauce as it contains no added sugars or fats.  I love it thus, and would highly recommend it be included any any chef’s kitchen.  I’d rate Texas Pete at 97 out of 100.


Where To Buy Texas Pete Original Hot Sauce

Look for  this pepper sauce  in the clear glass bottle (that displays the orange-red hot sauce inside) with the yellow, red, and white label at Walmart or many other larger grocery stores.




Revision History

  • : Moved this post to the   Tom’s Diet Quest   blog, added whitespace, adjusted ad placement, and tweaked the content.
  • 2012-05-17: Originally published.