All Sauces

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,...

Bite sized pretzel balls coated in a proprietary 6 pepper seasoning blend that includes Hatch, Red Thai, and Arbol chiles. A perfectly balanced sna...

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

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...

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...