There's nothing like hot chili pepper sauce to pleasurably jolt the senses, and we love a good variation on the classic elixir. Brandon Clark and Don Hopkins' globally inspired set includes five original sauces that will get pepper-lovers' tastebuds humming, in different languages and accents.
Each distinct flavor profile is inspired by the cuisine of a different region. Whether you like your heat treatment earthy, tangy, herbal, floral, sour, savory, or aromatic—or an all-of-the-above blend—you'll be transported by these sense-sational arrivals on the hot sauce scene. Made in Virginia. Packed in North Carolina.
Chesapeake Bay: Mildly (though noticeably) hot green sauce with zesty, herbal/floral notes. Wonderful with eggs, proteins, vegetables, french fries, and cocktails like the Bloody Mary. Try a little in your salsa or guacamole.
Kerala: Created for a friend from southern India, this deliciously scented sauce blends habañeros and jalapeños with typical regional ingredients like Kashmiri chili powder. Delicious with any protein or vegetable (especially Indian dal), as a marinade, to enhance rice, and with coconut milk for a quick curry to top eggs or tacos.
Ethiopia: Earthy, fragrant heat from habañeros, jalapeños, and berbere, an unforgettably aromatic regional curry blend. Goes with lentils, grilled protein, rice and potatoes, quinoa, and cooked leafy greens like cabbage, collards, and kale.
Assam: Named for the Northeast Indian state known to chili fanatics as the birthplace of the intensely hot ghost pepper. Naturally it contains some, as well as the 7 Pot Primo, a newish, ultra-hot pepper that's still somewhat rare. It's full of the fruity/floral and sweet/sour flavors typical of this region.
Virginia: Inspired by an 1850s Virginia BBQ recipe, this addictively tangy delight blends in Southern goodness like peaches, peanuts, and rye whiskey. Divine with grilled food (try it on fruit!), cornbread, eggs, and bean dishes.