Asian Chili Sauces are available that contain various herbs such as basil and are flavored with different levels of sweetness as well as heat intensities. The Sauces may be produced as red, green or yellow colored mixtures that are also referred to as Chili Pastes. Typically, the Asian Sauce or Paste will contain more of an oil base (palm or soybean oil) than a U.S. or Mexican variety of Chili Sauce.
Mexican Chile Sauces are typically red in color, using tomatoes as a base flavored with various chiles that contain a higher level of heat to provide a very spicy taste. Prepared with varying intensities of heat, from mild to extra hot, all types of Chile Sauces are commonly served as toppings for red meat, poultry, fish, egg dishes, and other foods to be seasoned with a sauce.
USDA Nutrition Facts