They are two of the biggest players in a chili-fired challenge playing out in homes and restaurants across America. Ladies and gentlemen, meet our contenders:

In one corner, a dapper, classically labeled slim glass bottle filled with tangy McIlhenny Co.’s Tabasco Pepper Sauce. In the other, a brawny plastic bottle sporting several languages, a strutting rooster and Huy Fong Foods Inc.’s Sriracha Hot Chili Sauce.

In the vast world of chili-pepper-pungent condiments, these two very different characters demand attention.

Judging by the condiment selections at restaurants, Huy Fong’s pulpy sriracha, at 32 years old, is an up-and-comer in a world long dominated by McIlhenny’s 144-year-old Tabasco sauce.

“Tabasco sets the gold standard as the king of Louisiana/Cajun-style hot sauces. If Tabasco is the Coca-Cola of hot sauces, sriracha might be the Red Bull,” says Packaged Facts’ David Sprinkle.

Tabasco sells about $100 million at retail annually, and somewhat more than that through restaurants and food service, Sprinkle said via email.

Huy Fong’s sriracha sales are less clear, but it does not have the “high-volume chain restaurant penetration.” Still, Huy Fong’s cranks out some 20 million bottles a year, according to news reports.

Here’s what our tasters found when we compared the two. The winner? You decide.

Tabasco

What’s in a name: Variety of Capsicum frutescens. A state in Mexico across the Gulf of Mexico from Louisiana where such peppers grow.

Made: In Avery Island, La.

Ingredients: Distilled vinegar, red pepper, salt

Cost: $2.09 per ounce

Firepower: Uses Tabasco peppers

The Tasting

On its own: Clean, bright and tart with pleasing vinegar bite, although some found that its acidic punch was too intense when tasted straight.

On rice: “Fruity, lively.” “Overwhelmed the rice.” “A few drops perks up plain rice.” “So vinegary hot.”

On chicken: “Cuts through the fat, nice contrast.” “Masks chicken taste too much.” “Nice with richness of chicken.”

With tomato juice: “Nice foil to sweet juice.” “Yummy.” “Move over, the other sauce may be the new mixer in town.”

Also try with: Gazpacho, guacamole, fries, onion rings, fried fish, shrimp, sausages, gumbo.

Huy Fong’s Sriracha

What’s in a name: A Thai beach/seaport named Si Racha where a similar sauce is served with seafood.

Made: In Rosemead, Calif.

Ingredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, and xanthan gum.

Cost: 39 cents per ounce

Firepower: Uses jalapeno peppers

The Tasting

On its own: Pastelike sauce, with an off-the-vine red pepper scent and fruity, garlicky, chili pepper taste with a trace of sweetness. Moderate heat that lingers.

On rice: “Rounds out the rice; rice tames the heat.” “Just right amount of heat.” “Too sweet with rice.”

On chicken: “Chicken tames the heat.” “Plain chicken doesn’t hold up; garlic rubbed or strong seasonings would complement.” “Great bright flavor.”

With tomato juice: “Complements the juice’s acidity.” “Better for those who want heat but no change in sweetness.”

Also try with: Crab cakes, black bean soup, salty Asian dishes, pho and dishes with citrus notes such as kumquat, tangerine or lemon grass.