All Sauces

Get a taste of San Diego with this rich, smoky Chipotle sauce. The mellow kick is paired with plenty of garlic and rounded out with a vinegar tang....

A Trinidad style pepper sauce built on cauliflower and mustard, with carolina reaper and ghost pepper carrying the finish.Heat Level: Extra HotIngr...

This flavorful BBQ sauce has cleaned up at the chilehead award shows, winning 1st place at Zest Fest, the NYC Hot Sauce Expo, and the Fiery Food Sh...

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...

Montana Gold brings next level heat from Yellow Moruga Scorpion peppers combined with grapes and orange juice. It's like a mimosa with a powerful s...

A classic vinegar based Cayenne sauce, with a Carolina Reaper twist lurking below the surface. A dash of garlic rounds out this great all-purpose s...

Highlighting the flavor of one of our favorite tasting superhot peppers, the Trinidad Scorpion, backed up with a simple blend of garlic, onion, and...

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 ...

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, ...

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...

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,...

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...

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

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...

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

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

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. ...

A vinegar-forward sauce built for pure heat. Ground Trinidad Scorpion pepper hits hard, with garlic and cayenne rounding it out. Simple, direct, an...

Bravado makes this salsa verde once a year, in one small batch. Granny Smith apples blended with jalapeños and poblanos, bright and tangy with a me...

Plutonium No. 9 is pure pepper extract rated at 9 million Scoville units. Mad Dog starts with around 1,000 ounces of peppers to make one ounce. Thi...