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Fresh Carolina Reaper 1 oz.
$19.95End of Season. Fresh Carolina Reaper peppers that are fresh picked ( not dried ) and are very ripe now. Organic growing principles used. These are whole fresh peppers and sent with stems and seeds. You will receive one ounce of fresh Carolina Reaper peppers. Priority mail will ensure fresher peppers. There are approximately 6-8 fresh peppers in an ounce.
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20 Pepper Extra Hot Salsa
$6.9520 Pepper Extra Hot Salsa. This one will burn all the way down! 16 oz.
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357 Mad Dog 38 Special 3 Million Scoville
$49.95
Mad Dog 38 Special 3 Million Scoville
HEAT LEVEL EXTREME
WARNING DO NOT CONSUME DIRECTLY. FOOD ADDITIVE ONLY
Lock and load. For an extra special kick, take aim with Mad Dog 38 Special Pepper Extract. This is the weapon of choice for anyone who wants to take the firepower up to 3,000,000 Scoville Units. Made with pure and powerful HPLC certified capsicum and specially packaged in an imported glass bottle, the Mad Dog 38 Special Pepper Extract delivers exceptionally clean tasting heat and sparkling flavor to anything that comes within sight. As the number two shooter in the Mad Dog Special Edition Extract Arsenal, be careful. High heat comes from just a single drop.
Heat Level = 3 Million Scoville
Size = 1.7 FL.OZ.
HPLC Certified
Disclaimer Due to The Extreme Nature of These Products, Please read the following disclaimer. BY PURCHASING THIS PRODUCT YOU ARE KNOWINGLY ACKNOWLEDGING THE FOLLOWING DISCLAIMER AND AGREEING YOU ARE 18 YEARS OLD.I agree, as indicated by my opening this bottle, as follows in connection with my purchase of this product:
1. Due to the extreme hot nature of this product, this product shall be used as a food additive. This product can cause serious injury if directly consumed, ingested or applied to the body.
2. Due to the extreme hot nature of this product, this product shall be used with extreme care in very small amounts only.
3. This product is to be used at my own risk, and I am fully understand the potential danger if use or handled improperly.
4. If I give this product as a gift, I will make the recipient fully aware of the potential danger if used or handled improperly.
5. I hereby disclaim, release and relinquish any and all claims, actions and lawsuits that I, or any of my dependents, heirs, family members or legal representatives, may have against any party relating to any damage or injury that may Result, or is alleged to have resulted, from the use, consumption, ingestion, contact or other use of or from the product from Pepperheads and all concerned parties.
6. I am not inebriated or otherwise not of a sound mind, and I fully able to make a sound decision about the purchase of this product.
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357 Mad Dog Collector Edition (with Bullet)
$19.95 -34%357 Mad Dog Collector’s Edition 600,000 Scoville units
357 Mad Dog Collector’s Edition packs 600,000 sizzlin’ scoville units along with the heavy weight crown of the Hottest Hot Sauce ever made by Ashley Foods. Sporting an oh so apropos golden bullet on a key chain, fastened to the bottle of this killer concoction, making this hotter than hot sauce a very cool collectible. The bullet opens to reveal a small tasting spoon.Extremely Hot – Use with Caution
Heat Scale: 10+
Scoville Units: 600,000Ingredients include: Vinegar, chile extract, evaporated cane juice, fresh habenero peppers, garlic, onion, 160,000 scoville cayenne peppers, spices, and xanthan gum.
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Ass In the Tub
$7.95Ass In the Tub 3 Pack – Ass In The Tub – Ass In Antarctica – Ass In Space – Guaranteed to burn twice!
“Caution: This pepper sauce is seriously hot. In fact, this is about as hot as it gets. It might sound like we’re bragging, but really we’re just giving you advance notice that it’s going to burn on the way in and…well, you get the picture. It’s a moving experience.”
Find a bizarre story of Joe Chilihead, a chile pepper addict, on the back of the box.
Ass In The Tub Hot Sauce – Way off the heat scale. Funny & very visual label design.
Ingredients: Cayenne pepper, pepper, salt and Oleoresin Cayenne. No vinegar.Ass In Antarctica Hot Sauce – It’s UnBEARable & ASStounding. When the heat becomes unbearable, do you feel like you need a vacation? We hear Antarctica is a nice place to chill out. This is the cheapest fare available. One swig and you’ll be on your way.
Ingredients: Cayenne peppers, salt & Oleoresin CayenneAss In Space Hot Sauce – ASS-tronomically hot!
It’s out of this world! In a galaxy far away…an evil pepper sauce of an unknown molecular structure has made its way to Earth. Its mission is to boldly go where no pepper sauce has gone before.
Ingredients: Cayenne pepper, salt & Oleoresin Cayenne. No vinegarThese Louisiana sauces are manufactured in Costa Rica.
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Ass Kickin Jalapeno Jelly
$5.95 -15%Ass Kickin’ Jalapeno Jelly……..Our Ass Kickin Jalapeno Jelly goes great on toast with our Ass Kickin Peanut Butter.
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Ass Kickin’ Chipotle Raspberry Jelly
$4.99 -17%Ass Kickin’ Chipotle Raspberry Jelly tastes sweet with a little spicy southwest flavor. Ingredients
Sugar, Water, Red Raspberries, Chipotle Paste(chipotle, water, salt, citric acid), Pectin, and Citric Acid) -
Ass Kickin’ Wasabi Popcorn Seasoning
$4.99 -17%Ass Kickin wasabi popcorn seasoning is when you want maximum kick, add some melted butter, margarine or vegetable spray to the popcorn before you sprinkle on Ass Kickin wasabi popcorn seasoning.
Heat Level = 5
Size: 4 oz ( 113 g. )
Region: US – Arizona Popcorn Seasoning -
Ass Reaper
$9.89 -24%Ass Reaper Hot Sauce with Skull Cap and Cape (5 FL.OZ. / 148 ml):
One of the hottest and neatest collectables to come along in a long time. A freightening addition to any hot sauce collection. Perfect for halloween as a party gift.Ingredients: Habanero Peppers, Water, African Oleoresin, Scotch Bonnet Peppers, Salt, Onion, Vegetable Oil, Acetic Acid, Garlic and Xanthan Gum.
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BBQ Grill Grinder
$8.95 -26%Dean Jacob’s Grinder’s Mill – BBQ Grill For Sizzling Steaks, Chicken, Pork, and Kabobs. A blend to satisfy every BBQ lover’s palate! 7 oz.
From Illinois -
Blair’s 2am Reserve Hot Sauce
$44.95IN STOCK NOW 900,000 Scoville units says it all ! Only a very limited number of this signed skulled product has been made. Comes in a corked English jar and hot sealed twice red and yellow Italian resin within which a skull is embedded.This is signed in gold by Blair Lazar himself !! Also includes is plexiglass showcase! Ingredients: cayenne chilies, vinegar, habanero chilies, garlic powder & pure pepper resin WARNING: This product is NOT a hot sauce – it is only to be used as an additive. If you purchase the product known as Blair’s 2 a.m. Reserve, you hereby acknowledge the intense heat factor of this product and the element of danger if misused. This product is not a sauce but a food additive and should be used as such only. Furthermore, it should be clearly understood that Blair’s 2 a.m. Reserve is used strictly at the purchaser’s risk. Purchaser hereby releases Gardner Resources, Inc. (manufacturer) and Western Classics (seller) from all liability, indemnifies and holds harmless Gardner Resources, Inc. and Pepperheads Hotsauces with respect to any claims of damages or injuries resulting from the use, consumption, ingestion, and/or contact with respect to Blair’s 2 a.m. Reserve.
Heat Level = 10++++
Size: 2.5 oz. (57g) -
Blair’s 3am Reserve
$59.95 -15%IN STOCK NOW wow – 2,000,000 scoville units>>> 3 a.m. Reserve takes our classic 2 a.m. one step further. Melted wax sealed i Old English Jar and signed in gold by Blair Lazar himself!! Gift Display Box is included as with all the Reserve Bottles. Feel Alive!!!
Heat Level = 10+++++
Size: 2.5 oz
Region: US – New Jersey -
Blair’s 6 AM Reserve Pepper Extract w/Gold Skull
$359.95 – $699.95 -13%Blair’s 6 AM Reserve IN STOCK NOW !! Pepper Extract (Extremely Limited) Contains Gold Skull, a separate collector’s Dream .a $75 Value..
Blair’s 6 AM reserve…..THIS IS A MASTERPIECE. THE CONTENTS OF 6AM RANGE FROM A LOW OF 10.3 MILLION TO A PURE 16 MILLION SCOVILLE UNITS…IN ADDITION, TO SEAL THIS WORK OF ART, Blair CREATED TWO NEW WAXES; FIRE YELLOW AND POWER PURPLE. 2.5 oz Only a few available for sale! Final Sale No Returns -
Blair’s Beyond Death Sauce
$16.95 -27%Blair’s Beyond Death Sauce (with Orange Habaneros)..(OUT OF PRODUCTION!)…..
“In 1992, I wanted to make my sauce even hotter then After Death. However, I could only afford to print my own labels that said “Beyond’ and stick them over the word ” After”. The sauce was a great success. The formula evolved and became what is now the world famous “Sudden Death”. The eye on the bottle was the original design created for Death Sauce.
The Original Blairs Beyond Death is now back in 2007 with four new unique labels designs – some 15 years later!!!
The formula has been returned to the original version. Beyond Death is Hot… and has the wonderful hint of Chipotle. It makes one great collector piece and of course… is an amazing sauce for all of your chillihead needs”.Made with Great Karma! Guaranteed to make you feel alive!
Warning: This product contains the hottest known ingredients on the Planet Earth, please use with extreme caution!
No Preservatives All Natural Ingredients: Red and Orange Habañeros, pepper extract, vinegar, fresh Cayenne, smashed garlic, chipotle, lime juice, cilantro, fresh herbs and spices.
From New Jersey
Blair Lazar is at it again with this collector’s edition Beyond Death that is so hot he had to seal it with his trademark wax seal (Blue) . This formula was originally made in 1992, but it has been brought back from the dead with this killer hot sauce. Use with extreme caution because it will hurt!! ingred: Red and orange habaneros,pepper extract,fresh cayenne,smashed garlic,chipotle,lime juice,cilantro,fresh herbs and spices. 5 oz. New Jersey -
Blair’s Original Death Sauce
$6.95 -14%Original Death Sauce
This is Blair Lazar’s first sauce… the one that started it all back in 1989. It as no boundaries and should be used liberally on everything to make you Feel Alive!Size: 5 fl. oz. 150 ml
Suggested Uses: Death Wings, Clams, Oysters, Crawfish, Chili, Bloody Marys, Jambalaya, or ANYTHING YOU DESIRE!
Ingredients: Red and Orange Habaneros, Vinegar, Fresh Cayenne, Smashed Garlic, Chipotle, Lime Juice, Cilantro, Fresh Herbs and Spices.
Our original hot sauce! You have to have this one in your kitchen. So Many Good Uses, Excellent on All Shellfish, Wings of Course, and Awesome Bloody Marys!
Heat Level = 9
Size: 5 oz
Region: US – New Jersey -
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Brother Bru Bru Organic African Pepper Sauce
$7.95Brother Bru-Bru’s Organic African Chili Pepper Sauce..MILD – All natural. Made with organic peppers. No Gluten. Low Sodium. There really ia a BROTHER BRU BRU, a legendary musician whom Bob Marley dubbed “Mr Tambourine Man.” “Brother Bru Bru is actually the guy about whom Bob Dylan wrote “Mr. Tambourine Man”. That’s right! Not only does he wield a mean Tamborine, but he makes a great hot sauce!When a routine check up showed that he (like 1 in 4 adults) had high blood pressure, the doc told him to cut back salt. Bruce was set on keeping joy in his life and so created this delicious, all natural, low-sodium, sugar-free hot sauce. Enjoy!
Ingredients: Apple cider vinegar, Chili peppers, garlic, domestic & African spices, & sea salt.
From: California
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Brother Bru-Bru’s African Very Hot Pepper Sauce
$7.95Brother Bru-Bru’s Organic African Very Hot Pepper Sauce – Tribal peoples all over the world use hot pepper potions, not only to enhance food flavors, but also as folk remedies for a number of ailments including indigestion, nasal and sinus congestion, sore muscles and arthritis. Ingesting hot peppers can actually cool you in a hot climate by causing your face and scalp to sweat.”Brother Bru Bru is actually the guy about whom Bob Dylan wrote “Mr. Tambourine Man”. That’s right! Not only does he wield a mean Tamborine, but he makes a great hot sauce!
No Salt, No Preservatives, All Natural Ingredients: Apple cider vinegar, Habanero & Japones peppers, garlic, & domestic & African spices .
From: California
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Brother Bru-Bru’s Organic African Chipotle Pepper Sauce
$7.95Brother Bru-Bru’s Organic African Chipotle Pepper Sauce – All natural. Made with organic peppers. No Gluten. Low Sodium. There really ia a BROTHER BRU BRU, a legendary musician whom Bob Marley dubbed “Mr Tambourine Man. “Brother Bru Bru is actually the guy about whom Bob Dylan wrote “Mr. Tambourine Man”. That’s right! Not only does he wield a mean Tamborine, but he makes a great hot sauce! When a routine check up showed that he (like 1 in 4 adults) had high blood pressure, the doc told him to cut back salt. Bruce was set on keeping joy in his life and so created this delicious, all natural, low-sodium, sugar-free hot sauce. Enjoy!
Ingredients: Apple cider vinegar, Chipotle peppers, garlic, domestic & African spices, & sea salt.
From: California
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CaJohn’s Jolokia 10 Hot Sauce
$7.95CaJohn’s “10” Hot Sauce
As he celebrates his 10th aniversary of the founding of his company, CaJohn (who I met personally along with Dave and Blair at the 2005 Fiery Foods Show in Albuquerque, New Mexico) has taken all he has learned about creating natural pepper sauces and created a blistering hot sauce without the use of pepper extracts. The top 4 Hottest chiles in the world come together and create a true Pepperhead elixier worthy of the highest rating,(10) on a scale of 1-10 !Ingredients: Fatalli chiles, Red Savina, Orange Habanero, onions, distilled vinegar, Naga Jolokia powder, black pepper, chile caribe, cayenne, and a select blend of dehydrated vegetable powders.
Size: 5 oz.
Mad in Ohio -
Cajohn’s Jolokia 10 Rub
$8.95 -
CaJohn’s Select Jalapeno Puree
$5.99CaJohn’s Select Jalapeno Puree. CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and vitamin C are added to preserve color, then bottled immediatly. The result is a minimun of 80% chile solods, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your own culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn’s kitchen to yours, ENJOY !!AWARDS: Fiery Food Challenge, Chile Specific – 2nd Place !.. These Purees are available in 7 varieties: Cayenne, Chipotle, Faltalii, Habanero, Jalapeno, Red Savina and Serrano.. Ingred: Jalapeno Chiles, distilled vinegar,citric acid and ascorbic acid (Vitamin C).Ohio 5 oz.
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Cajohn’s Select Red Savina Puree
$6.99 -31%CaJohn’s Select Red Savina Puree. CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and vitamin C are added to preserve color, then bottled immediatly. The result is a minimun of 80% chile solods, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your own culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn’s kitchen to yours, ENJOY !!AWARDS: Fiery Food Challenge, Chile Specific – 2nd Place !.. These Purees are available in 7 varieties: Cayenne, Chipotle, Faltalii, Habanero, Jalapeno, Red Savina and Serrano..
Ingredients: Red Savina Habanero Chiles, Distilled Vinegar, Citric Acid & Ascorbic Acid (Vitamin C) to preserve color -
CaJohns Black Bean & Corn Ghost Chili Salsa
$6.95CaJohns Black Bean & Corn Ghost Chili Salsa. CaJohns Black Bean and Corn Salsa with Ghost Pepper (16oz). CaJohns Black Bean and Corn Salsa is a staple in the most awarded line of Gourmet Salsas. Made with only the freshest ingredients, CaJohns selects only the best chipotle chiles, vegetables, fruits, spices and vinegars. Using John Hard’s unique cooking process, this salsa maintains a fresh flavor. This salsa is great for enhancing the flavor of your chili and of course they are great with chips as well. Calling all Ghost Pepper Fans, This is a salsa is for you. Their award winning salsa fired up with the Ghost Pepper.
Heat Level: 7Ingredients: Tomatoes, Black Beans, Onions, Jalapenos, Ghost Chiles, Corn, Turbinado Sugar, Vinegar, Garlic, Salt, Spices (16 oz)
Gluten Free -
Cajohns Cajun Select Spice
$4.95 -38%Cajohn’s Cajun Select Spice ingred: Paprika, Salt, Spices, Onions, Garlic, Black Pepper, White Pepper, Cayenne Pepper, Spices 6.5 oz.
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Calavera Hot Sauce
$10.95 -
CamelToe Hot Sauce
$7.99Camel Toe Hot Sauce
Camel Toe Hot Sauce is a delicious smoked chipotle and mango hot sauce. So no matter what you call it: snapper, bearded clam, cooter cleavage, the pink taco or beavage. There is nothing that tastes or smells like a Camel Toe hot sauce. Love at first sight.
From Florida.
2006 Scovie Awards – Specialty Chile: 2nd Place Hot Sauce. 2005 Scovie Awards – Hot Sauce – Specialty Chile: 1st Place.ingredients: Vinegar, Aged Red Peppers, Mangos, apple juice, sugar, honey, diced tomatoes, tomato juice, habaneros, jalapenos, chipotle peppers, sea salt, onions, parmesan cheese, garlic in water, carrots, cilantro, spices, tic gum -
Carolina Reaper Flakes
$14.95 – $189.95 -
Carolina Reaper Slingblade Hot Sauce
$10.95Carolina Reaper Sling Blade hot sauce – There’s a new chili pepper on it’s way to Guinness World Record fame! Try the Reaper Pepper in a super hot table sauce (all-purpose hot sauce). Shake it onto chicken and tacos and stir it into nacho cheese sauce.
From the bottle, “We have raised the bar for heat, surpassing the current world record holder, the Butch T Trinidad Scorpion. Over a four year period, Smokin’ Ed’s Carolina Reaper has averaged 1.474 million on the Scoville Scale. -Ed Currie”
Ingredients: Chile peppers (Carolina Reaper, Bhut Jolokia), apple cider vinegar, distilled vinegar, tomato paste, lemon juice, onion, garlic, salt, spices.
From Ohio
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Char Crust – Roto Roast Dry Rub Seasoning
$3.95 -51%Char Crust – Roto Roast Dry Rub Seasoning -Roast, Bake, Grill! Seals in the Juices. Get the secret used by the best chefs in many of the finest restaurants. My dad’s legendary Chicago steakhouse – Al Farber’s – is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I’ve added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did…in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy & eat well. This one-step, all-purpose roasting rub brings the warm taste of European farmhouse cooking into your home. Spanish paprika, French rosemary, Italian basil…with 12 other herbs & spices.
helps meat brown faster for juicy results. This comes packaged with easy & fast preparation instructions on the side of the box.
Perfect on poultry, prime rib, potatoes & garlic.Recipe: Roto Roast Orange Chicken:
with oven-roasted new potatoes. Total time: 1 hour 45 minutes (only 15 minutes prep time!) This will become a favorite holiday meal for your family. It is so easy and so good, you’ll make it for other days, too!
Ingredients: 1 whole chicken (or favorite pieces), 3 Tbsp. Char Crust Roto Roast, 1 tsp. garlic powder, 1/2 cup honey, 8oz. concentrated orange juice or 1 cup fresh tangerine juice, 1 med. can of mandarin oranges and 20 small new potatoes, cut in quarters.
Preheat oven to 350 degrees. Spray all chicken with no-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Roto Roast and garlic powder, then place in oven-safe baking dish.
Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.
After half an hour, add potatoes to baking dish, baste everything, and then scatter orange sections over the chicken. Cover and bake 45 minutes. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown. If you wish, broil for a few minutes for crispier skin.No Fat Ingredients: salt, dextrose, processed wheat, paprika, sugar, spices, onion, garlic, hydrolyzed soy & corn protein.
From Illinois
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Chile Today Hot Tamale Chipotle Powder Dave’s
$4.95 -38%The chipotle, also know as the smoked jalapeño, is 2 inches long and 1/2 inch wide. It has a wonderful, smoky, natural flavor. The chipotle rates 10,000 Scoville units. It is great in all types of food from soups to salsas and more.
Heat Level = 6
Size: 1 oz. (28.3g)
Region: US – New Jersey -
CHIPOTLE Chiles Dried Premium Morita
$5.99Dried Chipotle Morita Chile Peppers (whole) 2oz……TRY THIS !!!!!>>>>>>>>>>>>>>>>…………SOUTHEWESTERN CHICKEN PITAS with CHIPOTLE SAUCE
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INGREDIENTS ::: (for sauce)
1 cup plain nonfat yogurt ,
4 tablespoons chopped green onions ,
2 Tbs. Chiptle puree or 2 Pepperheads Chipotle Morita Peppers ,
4 tablespoons peanut butter ,
1/4 teaspoon salt …………………………………………………………………………………………………………………………………….1 pound skinless, boneless chicken breast halves – cut into 1/2 inch strips ,
1/2 teaspoon salt ,
1/2 teaspoon pepper,
1/2 teaspoon chili powder ,
1/2 teaspoon garlic powder ,
1/2 teaspoon dried oregano,
1/2 teaspoon ground cumin ,
3 tablespoons vegetable oil, divided ,
1 medium onion, sliced ,
1 red bell pepper, julienned ,4 (6-inch) pitas ,
1 cup shredded lettuce ,
1 cup shredded white Cheddar cheese or white Monterey Jack …………………………………………………………………DIRECTIONS for Special Chipotle sauce……
In a blender or food processor, combine yogurt, chopped green onion, chipotle puree or chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate. ………………………………………………
Preheat oven to 350 degrees F (175 degrees C)..
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes. ……
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce. …………………………………………………………………………………………PREP TIME 30 Min ….
COOK TIME 30 Min …
READY IN 1 Hr . -
Chocolate Bhutlah POWDER
$16.95 – $39.95 -
Chocolate Habanero Heartbreaking Dawns 1542
$6.95Heartbreaking Dawns 1542 Chocolate Habanero Sauce – Heartbreaking Dawns focuses on both flavor and heat to bring you 1542. It was in this year that Francisco de Orellana, in search of gold and cinnamon, arrived at the mouth of the Amazon River. This sauce features the Chocolate Habanero, also known as the Congo Peppers. The high heat congo comes alive within a blend of narural garlic and cumin flavors. Each of our gourmet fiery products are crafted with a precision and love that we know you’ll be able to taste
Ingredients: Chocolate Habañero Peppers, Cider Vinegar, Carrot Concentrate, Water, Onion, Brown Sugar, Garlic, Sea Salt, & Cumin.
From: New York
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Cholula Chili Garlic Hot Sauce
$4.99Cholula Chili Garlic Hot Sauce With The Wooden Stopper Top – For those with a passion for bold flavor… Cholula Hot Sauce – widely known as “The Flavorful Fire” – is one of the best selling, fastest growing hot sauces on the market. Its signature blend, with balanced heat, is rapidly making Cholula the perfect table top flavor enhancement. Chili and garlic are the two flavors a lot of hot sauce lovers are most passionate about. Cholula has combined the two together in a single sauce that simply enhances the enjoyment of your fine food flavors. Don’t take our word for it, try it for yourself.
Big on flavor, not heat! Made from an exclusive blend of Arbol and Piquin peppers, signature spices and an abundance of coarse ground, fresh garlic. Look closely and you can see bits of garlic in the sauce. Cholula’s moderate, balanced heat means it won’t mask your food flavors like other hot sauces. It is sensational on pasta sauces, burgers, chicken, dips, soups, pizza, eggs.
Each bottle has a wooden topper.Ingredients: salt, dried peppers (Arbol and Piquin), vinegar, garlic, spices, natural flavors, dried garlic.
From Mexico
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Cholula Chili Lime Hot Sauce
$4.99Cholula Chili Lime Hot Sauce – Great Cholula flavor with a hint of lime.
Ingredients – Vinegar,peppers,(Guajillo, Pakrika, Arbol & Piquin) salt,sugar,dried tomato,natural flavor.
From Mexico
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Cin Chili mix (as seen on Bobby Flay’s throwdown)
$4.95 -29%Food never tasted so Cinful. Feel like a champion every time you serve a bowl of our Cinfully delicious chili! You want something everyone in the family will enjoy, and this is IT!!!! Easy to make and easy to fall in love with. AS SEEN ON ‘THE VIEW’ AND ‘THROWDOWN WITH BOBBY FLAY’ !! Packages of Cindy Reed Wilkins Famous recipie . I met Cindy in New Mexico when I first tried her extremely tasty spices with such a great flavour back in February 2006 and I had to have it in the store. She “beat” Bobby Flay in a televised “Throwdown” and also appeared on “The View” making her world renouned Chili !! Got to taste it, Professor Pepperhead….
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Da Bomb Ghost Pepper Salsa
$7.99 -16%Da’ Bomb Ghost Pepper Salsa
FDM AND SCOVIE AWARD WINNER. The ultimate in hot. Rated at 190,700 Scoville Units.Heat Level: 11
Size: 15.5 oz.(113g)Region: US – Kansas
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Datil Do-it Hot Sauce
$7.95Dat’l Do-it Hot Sauce –
Our hot sauce is a wonderful departure from the traditional vinegar based sauces. Dat’l Do-It is a tomato rich sauce that is not only mildly sweet but hot! Real clover honey combined with the fiery Datil pepper makes for a tempting barbeque sauce. Dat’l Do-It Hot Sauce was created in our restaurant, Barnacle Bills, to rule the seafood world. It is simply fantastic on shrimp, fish, oysters, crabs, lobster and clams. Try it! 7oz. Jars -
Dave’s Crazy Caribbean Hot Sauce
$4.99The flavor of Rican Red Habaneros, cane vinegar, fresh carrots and garlic combine to make this excellent condiment. Add a dash to any dish to boost your flavor and add a bit of spice.
Heat Level = 6
Size: 5 oz. (142 gr.)
Region: US – California -
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Dave’s Ginger Peach Hot Sauce
$4.99A hint of sweet, spice and ginger make for an excellent sauce. Try it over vanilla ice cream – it warms a cold dish.
Heat Level = 6
Size: 5 oz. (142 gr. )
Region: US – California -
Dave’s Gourmet Hot Tamale Ancho powder
$4.95 -38%In there fresh form Ancho are Known as Poblano chile. The ancho chile measures 2000 scoville heat units.
Heat Level = 5
Size: 1 oz ( 28 g. )
Region: US – New Jersey -
Dave’s Gourmet Roasted Garlic Sauce
$4.99If you’re looking for a great-tasting tabasco sauce with a garlic twist, this is the hot sauce for you! Dave’s Roasted Garlic Sauce, with its medium heat level and rich, roasted garlic taste, is a terrific all-purpose table sauce. Add it to everything from pasta to potatoes. If you love garlic and like a little heat, Dave’s Roasted Garlic Sauce is sure to become your favorite hot sauce.
No preservatives. Refrigerate after opening.
Serving size for nutritional content: 1 teaspoon
Ingredients:water, red tabasco pepper pulp, salt, roasted garlic, vinegar, xanthan gum
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Dave’s Gourmet Roasted Red Pepper Sauce
$4.99Dave’s Gourmet uses fire-roasted sweet red peppers and chipotle chiles to give this sauce a delicious, slightly smoky flavor that will enhance any dish. Although Dave’s Roasted Red Pepper & Chipotle Hot Sauce contains some habanero pulp, this sauce is one of Dave’s less-fiery creations and is more of “warm” hot sauce where flavor takes precedence over fire. Use Dave’s Roasted Red Pepper & Chipotle Sauce on pork, lamb, hamburgers, chile, and any other foods that will benefit from some smoky heat.
Shake well and refrigerate after opening. No preservatives.
Serving size for nutritional content: 1 tsp.
Ingredients:roasted sweet pepper, carrots, chipotle peppers, cane vinegar, habanero pepper pulp, salt, lime juice, onions, olive oil, passion fruit, citric acid, xanthan gum
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Dave’s Hurtin Jalapeno Sauce
$4.99The flavor is green and clean. Green chiles, lime juice, chayote, scallions and cane vinegar combine to create a cool flavor with a touch of heat.
Heat Level = 5
Size: 5 oz. (142 gr.)
Region: US – California -
Dave’s Temporary Insanity Sauce
$5.95About one-quarter as hot as the original Dave’s Insanity Sauce, Dave’s Temporary Insanity Sauce has the same great flavor (and you’ll actually be able to taste it in this somewhat tamer hot sauce!). Feel free to dash some Temporary Insanity Sauce straight on food if you dare, or use as a cooking ingredient in sauces, stews and soups. Dave’s Temporary Insanity Sauce is just what you need for incendiary tacos and flaming burritos! Warning on label: ‘Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems.’ ……
No preservatives. Refrigerate after opening…….
Ingredients:
tomato sauce, onions, hot peppers, hot pepper extract, vinegar, spices, soy oil, garlic, salt 5 oz.
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Dave’s Total Insanity Sauce
$6.95This is a super hot sauce with a gourmet garlicky flavor. Insanity is made to be a cooking ingredient and Total Insanity can go right on your food. Heat Level 9
Heat Level = 9
Size: 5 oz. (142g)
Region: US – California -
Daves Gourmet Original Steak Sauce
$6.95 -31%DAVE’S GOURMET ORIGINAL STEAK SAUCE
WINNER FIERY FOOD CHALLENGE. Our steak sauce has a really full well blended flavor. It is great on steaks or mixed with wine as a marinade. A delicious blend for your roasts, chops, chicken, steaks and more! Shake well !
WARNING: This product may be addictive to those with tastebuds, but don’t worry, we’ll get more.
No Fat, No Preservative, No Cholesterol Ingredients: cane vinegar, molasses, tamarind paste, brown sugar, tomato paste, sugar, salt, ginger, garlic, orange juice and spices.
Heat Level = 4
Size: 8 oz. ( 283 gr.)From California.+
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Daves Gourmet Three Great Sauces
$19.99
Dave’s Three Great SaucesIncludes:
- Ginger Peach Hot Sauce 5 oz.
- Dave’s Insanity Sauce 5 oz
- Hurtin’ Habanero 5 oz
Ginger Peach Hot Sauce
Contain peach nectar, ginger, red chili, and garlic. This sauce is not quite Asian nor especially fruity, but has hints of both and just a little heat. Put a dash on any dish as a delicious flavor booster!
Dave’s Insanity Sauce
“The Hottest Sauce in the Universe” A BEST SELLER! This sauce includes tomato sauce, onions, hot peppers and garlic. Great cooking ingredient for sauces, soups and stews. Also strips waxed floors and removes driveway grease stains. WARNING: Use one drop at a time. Not for people with heart or respiratory problems.
Hurtin’ Habanero
Red chile pepper, habanero peppers, onions and garlic A delicious, but hot combination of chiles and other gourmet ingredients. A yummy hot sauce with a distinct habanero flavor and heat. (Not good as a beverage!)
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El Chupacabra Hot Sauce
$12.95El Chupacabra Hot Sauce – The deadly Chupacabra is a legondary cryptid rumored to inhabit parts of the Americas. This namesake sauce is a blend of super-hot Caribbean chiles, many of whose legendary burn is greater than one million Scoville Heat Units. Can you handle this beast? It won’t kill you, but you might wish it did.
Ingredients: Chile peppers (Bhut Jolokia, Scotch Bonnet, Trinidad 7 Pot, Trinidad Scorpion, Trinidad Scorpion Moruga), carrots, onion, mustard, distilled vinegar, garlic, spices.
From Ohio
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Garlic Habanero Pepper Sauce Melinda’s
$4.99The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor. Naturally hot, vegetable base. Heat Level = 4.
Heat Level = 4
Size: 5 oz. (142g)
Region: Costa Rica -
Garlic Stuffed Olives Arizona Gunslinger
$5.99Garlic stuffed olives with that Arizona Gunslinger touch ! No body can eat just one. 5 oz.
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Ghost Pepper Jolokia (Ghost Pepper) Powder 84g (3 oz.)
$26.95
PURE Jolokia Powder 84g
This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it the hottest known pepper in the universe in 2007.The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.
Additional information
Other names for the Jolokia pepper include:BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.
Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.
The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.
I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.
For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.
Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).
At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).
The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
It is also called the following names-
Naga (Cobra snake) Jolokia in Sanskrit
Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
Naga Morich (Cobra Chili) in Bangladesh
Oo-Morok (Tree Chili) in Manipur
It was not known to the Western world until around 2000.
On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.
Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.
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Ghost Pepper Jolokia Powder 28g (1oz.)
$11.95
PURE Jolokia Powder 28 gramsGhost Pepper powder. $11.95. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper! In 2007 it was the hottest pepper in the universe !
DON’T BE FOOLED by Imitaion POWDER or GROWN IN THE U.S Powder, IT IS NOT THE SAME!!!! (hint it looks lighter in color).
The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.
Additional information
Other names for the Jolokia pepper include:BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.
Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.
The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.
I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.
For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.
Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).
At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).
The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
It is also called the following names-
Naga (Cobra snake) Jolokia in Sanskrit
Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
Naga Morich (Cobra Chili) in Bangladesh
Oo-Morok (Tree Chili) in Manipur
It was not known to the Western world until around 2000.
On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.
Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.
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Ghost Pepper Jolokia Puree from Cajohn’s
$6.97 -37%Pure JOLOKIA Puree (from Cajohn)… CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and vitamin C are added to preserve color, then bottled immediatly. The result is a minimun of 80% chile solods, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your own culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn’s kitchen to yours….Ingred: Jolokia Peppers, distilled vinegar,citric acid and ascorbic acid (Vitamin C).Ohio 2 oz.
