New Arrivals

Harry Robertson started smoking peppers in his Boulder backyard in 1996, and this is the sauce that came out of it. Red ripe serranos, poblanos, an...

Haffs' dill relish style pickle sauce with Carolina Reaper. Cucumber, pickle juice and chopped pickles, unsweetened and tangy, with a reaper burn t...

Caribbean-grown passion fruit, chili pepper and carrot make a sweet, tangy sauce that is more flavor than fire. Great on fish, chicken, eggs and ve...

Sun-ripened Caribbean guava with chili pepper, lime and garlic. Sweet, floral and tangy, with a gentle heat. Great on grilled meats, seafood, chees...

CaJohns' taco-style take on their Oaxacan sauce series. A jalapeño and cayenne base with Carolina Reaper for extra kick, plus cumin, ancho and a li...

A dark, molasses-heavy habanero sauce from Moe Mountain in Hewitt, New Jersey. The heat comes from orange habaneros and habanero powder, and smoked...

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...

Neil's Real Deal sauces come from a 100-year-old Trinidad family recipe passed down four generations, now made in small batches in Canada. This ver...

An island-style sauce from J's Small Batch in Oceanside, California, made with coconut water, coconut cream, lime and aged dark rum. It's sweet eno...

A limited edition drop featuring mango, tamarind and Tajin to create a sweet, sour and salty chamoy with habanero underneath. Heat Level: Medium In...

Dill pickle and jalapeño up front with a reaper finish, made with the band Nekrogoblikon. Incredible on burgers and hot dogs. Heat Level: Hot Ingre...

A mustard forward spin on the classic Ghost of Saffron, with horseradish, smoked paprika and real saffron behind the ghost pepper. Heat Level: Hot ...

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 mild green sauce built on kiwi instead of tomatillo, for fish tacos, grilled shrimp or avocado toast. Green onion, cilantro and lime make it brig...

Scotch bonnet and black garlic in a sweet soy base, made to glaze and finish food rather than just add heat. This one has earned a cult following. ...

A plant based umami sauce with soy, maple and nutritional yeast, closer to a savory condiment than a straight hot sauce. Queso Sin Queso fans will ...

Garlic two ways, fresh and fried, balanced with a splash of citrus and carrot. Habanero provides a solid but not overwhelming kick. Heat Level: Med...

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 Montreal take on piri piri, built on sweet bell peppers and onions with habanero, cayenne and a splash of beer.Heat Level: MediumIngredients: Bel...

Award-winning liquid banana peppers from Facepunch. Hot Hungarian peppers balanced with fresh banana: simple, zingy, and tangy. Great as a vinaigre...

Habanero mash, olive oil, and toasted onion come together to create a deeply savory base, while rosemary and black peppercorn push it in a woody, h...

A bright, fruit-forward sauce from NYC's Little Dick's, far more approachable than the Ghost Pepper name suggests. Pears, honey, and rice vinegar l...

The original Dirty Dick's is one of the most popular sauces we carry, and this sauce is an upgrade to that classic. Ghost peppers bring extra heat,...

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, ...

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...

A tropical, fruit-forward hot sauce that leads with sweet pineapple. Mango rounds it out while chilies, onion, garlic, and island spices keep it sa...

From Cain's Hot Sauce in Austin, Texas, Caribe puts fiery Scotch Bonnet peppers front and center. Mustard, turmeric, and garlic build a tangy, gold...

Yellowbird's Serrano Coconut, sold for years as Bliss and Vinegar, is a small batch sauce built on ripe red serrano peppers, fresh strawberries, an...

Yellowbird's Hatch Tahini is a small batch sauce that pairs the bright, floral flavor of New Mexico Hatch chiles with sweet onions and nutty tahini...

An all-natural collaboration with Chocolate Skateboards, this rich and unexpected sauce layers blackberries, raisins, molasses, cocoa and cinnamon ...

High River fuses the unrelenting heat of Pepper X with fire-roasted tomatoes, garlic, cumin and lime juice. The flavor hits first with a rich roast...

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 ...