Hot sauce
Hot sauce; chili-based condiment with vinegar and salt.
Weigh to control heat in marinades, sauces, and dips.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA FoodData Central
Hot sauce — mL → g
| mL | g |
|---|---|
| 10 | 10 |
| 25 | 25 |
| 50 | 51 |
| 75 | 76 |
| 100 | 101 |
| 125 | 126 |
| 150 | 152 |
| 200 | 202 |
| 250 | 253 |
| 500 | 505 |
| 750 | 758 |
| 1000 | 1010 |
Hot sauce — g → Cups
| g | Cups |
|---|---|
| 50 | 0.2 |
| 100 | 0.4 |
| 150 | 0.6 |
| 200 | 0.8 |
| 250 | 1.0 |
| 300 | 1.3 |
| 350 | 1.5 |
| 400 | 1.7 |
| 450 | 1.9 |
| 500 | 2.1 |
| 600 | 2.5 |
| 700 | 2.9 |
| 800 | 3.3 |
| 900 | 3.8 |
| 1000 | 4.2 |
Hot sauce — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 15 |
| 2 | 30 |
| 3 | 45 |
| 4 | 60 |
| 5 | 75 |
| 6 | 90 |
| 7 | 105 |
| 8 | 119 |
| 9 | 134 |
| 10 | 149 |
| 11 | 164 |
| 12 | 179 |
| 13 | 194 |
| 14 | 209 |
| 15 | 224 |
| 20 | 299 |
| 25 | 373 |
| 30 | 448 |
Hot sauce — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 30 |
| 1/4 cup | 60 |
| 1/3 cup | 80 |
| 1/2 cup | 119 |
| 2/3 cup | 159 |
| 3/4 cup | 179 |
| 1 cup | 239 |
| 1 1/2 cups | 358 |
| 2 cups | 478 |
Hot sauce — Tsp → g
| Tsp | g |
|---|---|
| 1 | 5 |
| 2 | 10 |
| 3 | 15 |
| 4 | 20 |
| 5 | 25 |
| 6 | 30 |
| 7 | 35 |
| 8 | 40 |
| 9 | 45 |
| 10 | 50 |
| 11 | 55 |
| 12 | 60 |
| 13 | 65 |
| 14 | 70 |
| 15 | 75 |
| 20 | 100 |
| 25 | 124 |
| 30 | 149 |
Hot sauce — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Condiments
Viscous condiments like ketchup, BBQ sauce, or dips tend to cling stubbornly to measuring cups. This leads to waste and messy cleanup. Weighing directly into your dish or pan is the professional, clean, and accurate method.
How do I measure sticky sauces without the mess?Place your bowl on the scale, press 'Tare' (Zero), and squeeze/pour the sauce directly until you hit the target gram weight. No measuring spoons to wash!
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store sealed; most shelf-stable but refrigerate for fresher flavor.