Abstract: The amino acid compositions of 4 different flavors of chili sauces were analyzed using high performance liquid chromatography. The nutritional value of chili sauces was evaluated by using FAO/WHO reference model of essential amino acid as an appraisal criterion. The results showed that the average content of total amino acids was 6.40%. All samples contained 18 kinds of amino acids and included 7 kinds of essential amino acids. The savoury beef sauce was the best in the nutritional value of amino acid although different flavors of chili sauces had some differences content and composition of amino acid. The first limited amino acid was Met+Cys among the 4 kinds of chili sauces.