PURPOSE: Hot sauce, and a producing method thereof are provided to offer abundant amount of vitamin A, vitamin C, and capsaicin to eaters when eating meat. CONSTITUTION: A producing method of hot sauce comprises the following steps: mixing 30-40wt% of water with 5-9wt% of red Thai pepper powder, and heating for 10-20 minutes to obtain a first mixture； adding a second mixture containing 12-18wt% of soy sauce, 5-9wt% of red pepper paste, 2-5wt% of sugar, 2-5wt% of garlic, 5-9wt% of starch syrup, 2-5wt% of ginger juice, 1-4wt% of salt, and 5-9wt% of red pepper oil to the first mixture, and cooling； and additionally add garlic slices or Cheong-yang red peppers into the obtained sauce.본 발명은 태국고추인 쥐똥가루를 주 원료로 하여 점차로 매운맛의 풍미를 갖도록 함으로써 육류와 함께 섭취시 비타민 A 및 비타민 C는 물론이고 캡사이신을 함께 섭취하도록 함으로써 되면 각종 영양을 제공할 수 있도록 함은 물론 육류의 원활한 섭취를 유도할 수 있도록 하는 핫 소스 및 그 제조방법에 관한 것이다.
