A Dab Will Do Ya Hot Sauces

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A Dab Will Do Ya Hot Sauces

from $12.00

This hot sauce collection is all handpicked and crafted from our backyard grown organic peppers. With five flavors to choose from, there is apt to be a sauce for everyone. This offering is seasonal so get ‘em while they’re hot… they wont last long!

Our gift box collection of hot sauces is also available - festively wrapped with tissue paper in a collectible box with a personalized gift card from you. Follow the link for more details…

Green Chili Pequin Sauce - Don’t be fooled… these little peppers pack a punch! Measuring around 50,000 SHU (Scoville Heat Units) - for reference, the chili pequín is nearly 10 times hotter than a jalapeño.

Contains: All organic Green Chili Pequin peppers infused in apple cider vinegar with fresh garlic and smoked paprika.

Red Chili Pequin Sauce - The Red Chili Pequin sauce has added cacao for a richer, thicker, chocolaty superfood blend.

Contains: All organic Red Chili Pequin peppers infused in apple cider vinegar with fresh garlic, salt and cacao powder.

Jalapeño sauce - One of the most popular cultivated hot pepper, best known for its fresh green flavor, is the mildest of our collection with about 2,000 Skoville units of heat.

Contains: All organic Jalapeño peppers infused in apple cider vinegar with garlic and Himalayan salt.

Thai Pepper sauce - Used extensively in many Asians dishes for their fruity spiciness, the Thai Pepper clocks in at 75,000 Skoville units - less than a Habanero hot but still spicer than a Jalapeno.

Contains: All organic Thai peppers infused in apple cider vinegar with fresh garlic and Himalayan salt.

Ghost pepper sauce - also known as Bhut Jolokia a hybrid chili pepper from Northeast India that's known for its intense heat - packing a punch at 1,000,000 SHU! The hottest of our collection.

Contains: All organic Ghost peppers infused in apple cider vinegar with fresh garlic and Himalayan salt.

Net weight: 5oz

Bottled in a shrink wrap sealed clear glass shaker with graduated top.

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