All Hot Sauce

Smoked serrano and butternut squash carry a serious payload of reaper and Pepper X, grown within 200 miles of Butterfly Bakery's Vermont kitchen. H...

A Michigan-made sauce built on Short's Brewing Huma Lupa Licious IPA, giving it a hoppy, malty depth you don't usually find in hot sauce. Fire-roas...

This stealthy scorcher leads with super-hot Trinidad Moruga Scorpion peppers as its very first ingredient, so the heat is no joke. Lime juice, onio...

Habanero three ways, roasted, fermented mash, and ground, give this one a deep, smoky burn without much else getting in the way. Seriously hot and ...

Stinger is the hottest sauce in the Mama's Peri Peri lineup, with Trinidad Scorpion and ghost peppers bringing their Portuguese family recipe to th...

A hot sauce for people who don't like hot stuff. Not Sauce is made with sweet peppers, carrots, onions, and vinegar for a classic hot sauce taste, ...

Bloodroot Mountain's most traditional sauce, built around Vermont-grown cayenne peppers and fire-roasted red bell peppers for that classic red hot ...

A smoky chipotle and garlic sauce created in collaboration with the chart-topping rock band Shinedown, named for their hit "A Symptom of Being Huma...

A hot sauce lovechild inspired by the classic table sauces we all know and love, bringing together Chile Pequin, Chile de Arbol, New Mexico Chiles,...

Coleman’s hottest offering yet, this sauce puts the heat and flavor of the Carolina Reaper on full display, with a classic backdrop of vinegar and ...

Fresh kiwi, green onion and cilantro make a bright, tart green sauce with just a whisper of chile. Heat Level: Mild Ingredients: Kiwi, White Vinega...

Pique is a traditional style of fiery condiment originating in Puerto Rico, generally made with whole peppers fermented in vinegar. This version, m...

A mole-style sauce made with deep, chocolatey Ancho chiles and smoky Poblanos, mixed with Himalayan rock salt, roasted garlic and clover honey. Hea...

Coconut, lime and aged dark rum with scotch bonnet, a tropical sauce that leans sweet enough for dessert.Heat Level: MediumIngredients: Coconut Wat...

A lacto-fermented green sauce from Sonoma County made with fresh jalapeños and charred poblano, rounded out with white onion and garlic. The charri...

It's a Northwest twist on Trilby's original recipe. Marionberry blackberries from Oregon add a nice round complexity to the flavor of this sauce. ...