Frank’s RedHot sauce has been adding a spicy kick to meals since 1920. This iconic cayenne pepper sauce originated from the Frank Tea and Spice Company in Cincinnati, Ohio. Frank’s RedHot combines a perfect balance of flavor and heat, making it a versatile condiment for various dishes.
The original Frank’s RedHot sauce ranks relatively low on the Scoville scale at 450 Scoville Heat Units (SHUs), offering a manageable level of spiciness for most palates. For those seeking more intensity, the XTRA Hot variety packs a stronger punch at 2,000 SHUs.
Today, Frank’s RedHot offers an array of products beyond its original sauce, including seasoning mixes, wing sauces, and dips. Its popularity extends to recipes as well, with creative applications like hot honey brownies showcasing the sauce’s versatility in both savory and sweet dishes.
History of Frank’s RedHot
Frank’s RedHot has a rich history spanning over a century. The iconic cayenne pepper sauce has become a staple in kitchens and restaurants across America since its creation in the early 20th century.
Origins and Development
Frank’s RedHot was born in 1918 when Adam Estilette and Jacob Frank joined forces in New Iberia, Louisiana. The duo set out to create a unique Louisiana-style hot sauce using a special blend of cayenne peppers, vinegar, and spices.
In 1920, the first bottle of Frank’s RedHot was produced and hit the market. The sauce quickly gained popularity for its distinctive flavor profile and versatility in cooking. The exact recipe remains a closely guarded secret to this day.
Brand Evolution
Frank’s RedHot experienced significant growth and changes in ownership over the decades. In 1977, the brand was acquired by Durkee Famous Foods, marking a new chapter in its history.
Reckitt Benckiser took over the Frank’s RedHot brand in 1995 after purchasing Durkee. Under their ownership, the sauce gained even wider recognition and became the primary ingredient in many Buffalo wing recipes.
In 2017, Frank’s RedHot changed hands again. Today, it remains a beloved condiment, known for its signature tangy heat and ability to enhance a wide variety of dishes.
Ingredients and Flavor Profile
Frank’s RedHot sauce combines a few key ingredients to create its distinctive taste. The carefully selected components work together to produce a balanced, zesty flavor profile that has made this sauce a popular choice for decades.
Cayenne Peppers
Aged cayenne red peppers form the foundation of Frank’s RedHot sauce. These peppers provide the signature heat and vibrant color. The aging process enhances their flavor, developing a complex, slightly sweet undertone that complements the spiciness.
Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units. This moderate heat level makes Frank’s RedHot accessible to a wide range of palates. The peppers also contribute to the sauce’s smooth texture.
Vinegar and Its Role
Distilled vinegar is a crucial ingredient in Frank’s RedHot sauce. It serves multiple purposes:
- Preservation: Vinegar acts as a natural preservative, extending the sauce’s shelf life.
- Flavor: It adds tanginess, balancing the heat of the peppers.
- Consistency: Vinegar helps create the sauce’s pourable texture.
The acidity of vinegar also helps to enhance and brighten the overall flavor profile of the sauce. It cuts through rich foods, making Frank’s RedHot a versatile condiment for various dishes.
Garlic: Fresh vs Powdered
Frank’s RedHot uses garlic powder rather than fresh garlic in its recipe. This choice offers several advantages:
- Consistency: Garlic powder provides a uniform flavor throughout the sauce.
- Shelf stability: Unlike fresh garlic, powder doesn’t spoil or change flavor over time.
- Subtle flavor: The powdered form imparts a milder garlic taste that doesn’t overpower the peppers.
Garlic powder adds depth to the sauce without introducing additional moisture. It complements the cayenne peppers and vinegar, rounding out the flavor profile. The result is a well-balanced hot sauce with notes of heat, acidity, and savory garlic.
Nutritional Information
Frank’s RedHot sauce offers a flavorful kick with minimal calories. It contains trace amounts of key nutrients and provides some dietary benefits when consumed in moderation.
Calories and Macros
Frank’s RedHot Original sauce is extremely low in calories, with only 0.5 calories per teaspoon (5ml) serving. It contains no fat, cholesterol, or protein. The sauce has a minimal carbohydrate content, primarily from the small amount of sugar added.
A 1-tablespoon (15ml) serving provides:
- Calories: 0-5
- Total Fat: 0g
- Sodium: 190mg (8% DV)
- Total Carbohydrates: <1g
- Sugars: <1g
- Protein: 0g
The sauce is very low in calories but relatively high in sodium. Those watching their salt intake should use it sparingly.
Dietary Benefits
Frank’s RedHot sauce is suitable for various dietary needs. It is naturally:
- Gluten-free
- Vegan
- Low-carb
- Keto-friendly
The sauce contains aged cayenne peppers, which provide capsaicin. This compound may offer potential health benefits, including boosting metabolism and reducing appetite.
Frank’s RedHot is free from cholesterol and artificial colors. It contains trace amounts of vitamin C and vitamin A from the peppers. The vinegar in the sauce may aid digestion for some individuals.
While not a significant source of nutrients, Frank’s RedHot can add flavor to meals without adding substantial calories or fat.
Culinary Uses
Frank’s RedHot sauce adds zesty flavor to a wide range of dishes. Its versatility shines in both classic recipes and creative culinary applications.
Buffalo Wings Signature Dish
Frank’s RedHot is synonymous with Buffalo wings. The sauce forms the base of the iconic wing coating, blending with melted butter for the perfect balance of heat and richness.
To make authentic Buffalo wings, bake or fry chicken wings until crispy. Mix Frank’s RedHot with melted butter in a 1:1 ratio. Toss the cooked wings in this sauce mixture until well-coated.
Serve with celery sticks and blue cheese dressing for the classic experience. Many restaurants and home cooks rely on this simple yet irresistible recipe for game day snacks or casual gatherings.
Variety in Cooking
Frank’s RedHot’s culinary applications extend far beyond wings. It enhances the flavor profile of numerous dishes across various cuisines.
Add it to marinades for meats and vegetables to infuse a spicy kick. Incorporate it into dips, such as a zesty guacamole or a fiery cheese dip.
Mix Frank’s RedHot into mayonnaise for a quick spicy spread. Use it to elevate everyday meals like scrambled eggs, pizza, or macaroni and cheese.
For a unique twist, blend it into tomato-based sauces for pasta dishes or use it as a glaze for grilled meats. Its tangy heat complements seafood dishes, particularly in Cajun-inspired recipes.
Frank’s RedHot Recipes
Frank’s RedHot sauce is a versatile ingredient that adds zesty flavor to many dishes. From classic wings to creative culinary innovations, this iconic hot sauce elevates recipes with its signature tangy kick.
Classic Buffalo Wings
Frank’s RedHot original buffalo wings are a crowd-pleasing favorite. To make them, bake chicken wings in the oven for about 30 minutes until crispy. In a bowl, mix Frank’s RedHot sauce with melted butter. Toss the cooked wings in this spicy sauce mixture until evenly coated.
Serve the wings hot with celery sticks and blue cheese dressing on the side. For extra crispy wings, broil them for a few minutes after coating. Adjust the sauce-to-butter ratio to control the heat level.
Buffalo Chicken Dip
Buffalo chicken dip is a popular party appetizer featuring Frank’s RedHot sauce. Mix shredded cooked chicken with cream cheese, sour cream, and Frank’s RedHot. Add shredded cheddar cheese and bake until hot and bubbly.
Serve this creamy, spicy dip with tortilla chips, celery sticks, or carrots. For a lighter version, use Greek yogurt instead of sour cream. This dip can be prepared in advance and reheated just before serving.
Creative Cuisine Ideas
Frank’s RedHot sauce adds a spicy twist to many unexpected dishes. Try it in mac and cheese for a buffalo-style kick. Add it to scrambled eggs or omelets for a zesty breakfast.
Use Frank’s RedHot in marinades for grilled meats or vegetables. Mix it into burger patties for extra flavor. Drizzle over pizza or add to homemade salad dressings.
For a unique snack, toss popcorn with Frank’s RedHot and melted butter. Experiment with the sauce in soups, stews, or even bloody marys for a spicy edge.
Consumer Experience
Frank’s RedHot® has become a staple in many households, offering a range of flavors and heat levels to suit different tastes. The brand’s popularity stems from its consistent quality and versatile applications.
Product Varieties
Frank’s RedHot® offers several product varieties to cater to diverse consumer preferences. The Original Cayenne Pepper Sauce remains a classic favorite, known for its tangy flavor and moderate heat. For those seeking more intensity, the Xtra Hot version delivers a fiery kick.
The Wings Hot Buffalo sauce is specifically formulated to coat chicken wings perfectly, eliminating the need for additional thickeners or butter. This product has gained praise for its smooth texture and balanced taste, with less vinegar tang compared to the original sauce.
Frank’s RedHot® also produces flavored variations like Stingin’ Honey Garlic and Sweet Chili, expanding options for different culinary applications.
Packaging and Branding
Frank’s RedHot® packaging features a distinctive red color scheme with bold white lettering, making it easily recognizable on store shelves. The brand’s logo, featuring a white rooster, has become an iconic symbol associated with the product.
The sauce comes in various bottle sizes, from small portable options to larger family-sized containers. This range accommodates different usage needs, from individual servings to cooking for groups.
Frank’s RedHot® branding emphasizes its heritage, often highlighting its creation in 1920 and its role in the invention of Buffalo wings. This historical connection resonates with consumers who appreciate authentic, time-tested products.
The brand’s packaging also typically includes serving suggestions and recipe ideas, encouraging consumers to explore diverse uses for the sauce beyond traditional applications.
DIY Hot Sauce Making
Creating your own hot sauce at home allows for customization and experimentation with flavors and heat levels. The process is straightforward and requires just a few key ingredients.
Crafting Your Own Spicy Sauce
To make hot sauce, start with fresh peppers like cayenne or scotch bonnets. Combine them with vinegar, garlic, and salt in a saucepan. Bring the mixture to a boil, then simmer for 20-30 minutes until peppers soften.
For a smoother sauce, blend the mixture in a food processor. Strain if desired for a thinner consistency. Add garlic powder or ground mustard for extra flavor.
Some recipes call for additional spices like paprika or cumin. Experiment with different vinegars such as apple cider or rice vinegar to alter the taste profile.
Homemade Hot Sauce Recipes
A basic cayenne pepper sauce combines 1/2 cup vinegar, 1/4 cup hot sauce, and 2 teaspoons each of ground mustard and garlic powder. Simmer for 15-20 minutes to meld flavors.
For a Frank’s RedHot copycat, use a blend of cayenne peppers, vinegar, garlic, and salt. Simmer for 20 minutes, then puree until smooth. Return to heat for another 15 minutes to thicken.
A spicier version uses scotch bonnet peppers. Combine with vinegar, garlic, and salt. Boil, then simmer for 30 minutes. Blend for a smooth, intensely hot sauce.
Adjust heat levels by varying pepper types or quantities. Add sweeteners like honey for balance. Store homemade sauces in sterilized bottles in the refrigerator.