Trappey's Red Devil Cayenne Pepper Sauce

Trappey's Red Devil Cayenne Pepper Sauce has an intimidating name, but don't let that scare you: this Louisiana hot sauce prioritizes flavor over extreme heat. Made with aged red cayenne peppers, distilled vinegar, and salt, it delivers an authentic taste of the American South in every drop.

Unlike the original, more vinegary Trappey's version, Red Devil offers a different balance where chili and salt take center stage. The heat remains moderate, around 800 to 1200 Scoville Heat Units—paradoxically milder than the brand's classic Louisiana Hot Sauce. The result is an approachable sauce that warms without burning, ideal for those who enjoy a bit of spice without being overpowering.

This versatile sauce is perfect for scrambled eggs, soups, wings, and even salads as a slightly tangy dressing. Its dasher format allows for precise portioning. However, be aware that it has a higher sodium content than the original recipe – if you use Red Devil, you can usually do without adding extra salt.

Tip : Use it as a marinade base for grilled meats or mix it with melted butter for tasty homemade wings. It also works great in a shrimp cocktail sauce.

Trappey's is a brand founded in 1898 in New Iberia, Louisiana, by BF Trappey, a former employee of McIlhenny (the maker of Tabasco). After growing his own Tabasco peppers, he launched his own sauce before being forced to rename it "Louisiana Hot Sauce" following a trademark dispute. Acquired by B&G Foods in 1997, Trappey's has been carrying on the legacy of bayou hot sauces for over 125 years.