Open 7 days until Christmas. See footer for times.

Menu
0

Australia's largest hot sauce selection

Open 7 days until Christmas. See footer for times.

0 0

Your Cart is Empty

Australia's largest hot sauce selection

Previous | Next
Home / Regular - Hot Sauce / Hottest Fuckin Sauce 148ml (5oz)
Hottest Fuckin Sauce 148ml
Heat level : 9

Hottest Fuckin Sauce 148ml (5oz)

Heat level : 9
$16.99
Size
Add to Wishlist

We warned you. This is a serious fuckin' hot sauce. That's right we said it-- because we had to. There is no other way to describe just how hot this sauce is. I suppose we could have said, it is like the fiery depths of hell or that it is ass-burning and even keep away from pets or small children and avoid contact with sensitive areas, but that just seems so wordy. This sauce is hot as fuck.

Succinct, to the point -- no beating around the bush. Honesty is always the best policy, isn't it? If this sauce burns intensely, do not be afraid to let it out. Scream fuck at the top of your lungs. You will feel better. There is no better verbal therapy.

Ingredients: Habanero Pepper Mash (water, habaneros), Ghost Pepper Mash (water, ghost peppers), Carrot, White Vinegar, White Onion, Lime Juice, Canola Oil, Capsicum Oleoresin, Salt, Garlic, Citric Acid, Xanthan Gum.

Category: Costa Rica, Habanero, heat-level:9, Hot Sauces, MEDIUM HOT-Rating 6-10, Regular - Hot Sauce

Customer Reviews

Based on 2 reviews
50%
(1)
0%
(0)
0%
(0)
0%
(0)
50%
(1)
s
saucy
The Mildest Fuckin' Sauce

Nothing about this sauce is "hot" aside from the description, which is clearly from a different product, or written by people who don't understand the concept of hot or chilli.

So mild you'll wonder if it's even present, this sauce is indeed extreme tasty, but spicy or hot, it definitely is not.

Surprisingly disappointed with how little punch this product actually had.

H
Howard R.
A specialty sauce, not just for laughs.

Morgen sez she drinks this in water as a digestif or to release serotonin or something. I use it in soup. Some soups. Such as tomato, pea and ham, minestrone, even gazpacho. But not consomme, clam chowder or vichyssoise. Get it? No? Oh well.
Allow one drop, or less depending on bowl size, to seep mucellagenously into the centre of the bowl. Then stir well. Stir VERY well. At this strength you'll not only get a pleasant buzz but actually be able to taste the African Oleoresin and Scotch Bonnet, and they do have a taste.
I consider this one, or similar, a requisite for any chili collection.

Related Items