Valentina Salsa Muy Picante

Valentina Muy Picante is for those who crave a more intense experience and find the original (yellow label) version too tame. This Black Label version retains Valentina's iconic flavor profile while more than doubling the heat: 2100 Scoville Heat Units compared to 900 for the original.

The difference in spiciness comes from the use of dried chile de árbol peppers , a Mexican variety that reaches 15,000 to 30,000 Scoville Heat Units in its pure form. Diluted in the recipe, these peppers provide a more pronounced and persistent heat, with characteristic citrus notes and a spicy aftertaste that lingers on the palate. The texture remains identical to the original: thicker than Tabasco, less vinegary, allowing for generous pouring.

This sauce remains versatile despite its increased spiciness. In Mexico, it accompanies the same botanas as its little sister: fresh fruit (watermelon, orange, pineapple), cucumber, jicama, chips , and peanuts, always with lime and salt. It also enhances eggs, soups, chili con carne, and all the Tex-Mex classics—tacos, enchiladas, burritos, and tostadas.

Tip : For those who love spicy wings, mix Valentina Muy Picante with equal parts melted butter. It's also fantastic in a marinade for carne asada with lime juice, garlic, and cumin.

Valentina Black Label gained international fame after being featured in Season 4 of Hot Ones , the hit show where celebrities give interviews while eating increasingly spicy chicken wings. Presented as the opening sauce (the mildest in the series), it was introduced to millions of viewers. Like the original, it has been made by Salsa Tamazula in Guadalajara since 1960 and is named after Valentina Ramírez Avitia , the heroine of the Mexican Revolution. With zero calories and a minimalist ingredient list, this Extra Hot version proves that intensity and authenticity can go hand in hand.