THIS CHILÉ (這很辣) is a handmade Taiwanese hot sauce that lives up to its name — it's HOT, made from fresh chilies in small batches rather than reconstituted chili powder. Where many Asian chili condiments lean on oil or fermentation, THIS CHILÉ leads with the bright, fruity burn of real fresh peppers. One spoonful wakes up noodles, dumplings, eggs, and rice. This guide covers how hot it actually is, the best ways to use it, and how it differs from chili crisp, chili oil, and XO sauce so you know where it fits on your shelf.
What is THIS CHILÉ?
THIS CHILÉ Classic Hot Sauce is a 242g jar of handmade chili sauce built from fresh chilies. Because it's made by hand in small batches and uses fresh (not dried) peppers, the flavor is vivid and direct — chili-forward heat with a clean finish, not the muddy, one-note burn of mass-market hot sauce. It's the flagship from the brand 這很辣, whose name literally translates to "this is very spicy." Consider that fair warning.
How hot is it, really?
Hot. THIS CHILÉ is built for people who genuinely chase heat, and every spoonful teases the upper end of your tolerance. That said, the heat is flavorful rather than purely punishing — you taste the chili before the burn arrives. If you're heat-sensitive, use it sparingly as an accent; if you're a chili-head, this is the jar you've been looking for.
Ways to use THIS CHILÉ
It's a finishing condiment, so add it at the end or at the table: stir a spoonful into noodle soup or dry noodles, use it as a dumpling or potsticker dip, swirl into fried rice, spoon over a fried egg, or mix into a dipping sauce with soy and black vinegar. It also works stirred into ground-meat stir-fries for an all-over kick. Start with less than you think — you can always add more.
THIS CHILÉ vs chili crisp vs chili oil vs XO
Taiwanese and Chinese tables often keep several chili condiments, because each does a different job:
| Condiment | Texture | Leads with | Best for |
|---|---|---|---|
| THIS CHILÉ | Saucy, chunky | Fresh-chili heat | Maximum bright heat as a finisher or dip |
| Chili crisp | Crunchy oil | Texture + aromatics | Spooning over finished food |
| Chili oil | Smooth oil | Fragrant warmth | Noodles, dumplings, dressings |
| XO sauce | Chunky, briny | Dried-seafood umami | Stir-fries and rich savory dishes |
In short: reach for THIS CHILÉ when you want pure, bright heat rather than crunch, fragrance, or umami.
Who is it for?
Spice lovers, first and foremost. If your current hot sauce never feels hot enough, THIS CHILÉ Classic Hot Sauce ($15) is the upgrade. If you like heat with extra dimensions, pair it with a smooth Sichuan chili oil or a salted-egg XO for contrast — see our Vegalchemy and A Hosanna guides.
Shop THIS CHILÉ at Ding-Go
Ding-Go ships THIS CHILÉ Classic Hot Sauce across the US. Building a heat shelf? Round it out with wasabi pepper salt from SG Wasabi and a fragrant chili oil for everyday noodles.
FAQ
How spicy is THIS CHILÉ?
Very spicy. It's a handmade hot sauce made from fresh chilies and designed for serious heat seekers, though the burn is flavorful and chili-forward rather than one-dimensional. Heat-sensitive eaters should use it sparingly.
What is THIS CHILÉ made of?
It's a small-batch, handmade Taiwanese hot sauce built from fresh chilies, which gives it a brighter, fruitier heat than sauces made from dried chili powder.
What do you eat THIS CHILÉ with?
Use it as a finisher or dip: noodles, dumplings, fried rice, fried eggs, or mixed into a soy-and-vinegar dipping sauce. Add it at the table so you can control the heat.
How is it different from chili crisp or chili oil?
Chili crisp leads with crunch and aromatics and chili oil with fragrant warmth, while THIS CHILÉ is a saucier condiment that leads with bright fresh-chili heat. Many people keep more than one.
Does THIS CHILÉ need refrigeration?
Refrigerate after opening to preserve its fresh-chili flavor, and check the label for specific storage guidance.
