Sauces & Condiments

Intensely spicy and pungent with the fruity heat of habanero and the sharp, sinus-clearing quality of horseradish. Dill and floral spices provide structure underneath the heat.

Intensely hot with the fruity, floral leading flavor of Carolina Reaper followed by a sustained, building heat. Smoked black pepper adds an earthy, smoky quality. The tomato base provides structure.

Primary flavors are sweet tomato and molasses with bright citrus. Secondary notes of allspice, Scotch bonnet chile heat, garlic, onion, lime, and light hickory smoke add warmth and spice.

Sweet and tangy with a medium jalapeño heat that builds gradually. The honey rounds the pickle's sharpness and keeps the heat from being aggressive.

Tart and fresh from the tomatillo base with a layered medium-to-hot heat from serrano and roasted Pueblo chile. More acidic and herbal than red salsa.

Smooth and creamy with a rich cheese flavor and mild, background heat. Less sharp and processed-tasting than commercial queso dips.

Tangy and medium-spicy with the sweet, deeply savory, balsamic-like quality of black garlic layered into the buffalo sauce base. More complex and sweeter than a standard buffalo sauce.

Smoky, savory, and deeply flavored from the roasted tomato and toasted garlic base, with a fruity habanero heat layered on top. Earthy and rich with a rounded, slightly sweet vegetable sweetness from the carrot.

Earthy, aromatic, and deeply savory from the truffle, with a bold chili heat layered on top. The truffle flavor is forward and genuine — this is not a subtle background note.

Primary flavors are sweet tomato and molasses with noticeable root beer notes of vanilla and warm spice. Secondary hints of Worcestershire, Dijon mustard, paprika, and light hickory smoke add tang and savory depth.

Primary flavors are earthy coffee and smoky tomato. Secondary notes of black pepper, cumin, cocoa, chipotle, brown sugar, and hickory smoke add sweetness, warmth, and mild heat.

Garlicky and dill-forward with a pronounced earthy, slightly sweet note from the toasted caraway. The caraway is the distinguishing flavor — more complex than a standard garlic dill.

Intensely hot with the fruity heat of ghost pepper that builds and lingers. The Mexican oregano adds a herbal, earthy note with a slight citrus quality underneath the heat.

Sharply hot and chile-forward with the combined heat of jalapeños and serranos. The chili flavor is direct and prominent with moderate-to-high heat that builds over time.

Medium-heat jalapeño flavor with a tomato and pepper base. The heat starts mild and builds with each bite — approachable but genuinely spicy for those used to commercial mild-medium salsas.

Earthy, mildly sweet, and slightly smoky from the roasted Pueblo chile. The heat is medium with a more complex, layered character than a standard jalapeño salsa.

Fruity and sweet from the mango and pineapple up front, with a medium-to-hot habanero heat that builds gradually. The tropical sweetness and fruity pepper heat complement each other.

Bright and citrusy from the lemon up front, with the fruity, intensely hot quality of Carolina Reaper building quickly. The lemon prevents the sauce from tasting purely like straight heat.

Fresh and herbaceous with bright lime acidity, a clean cilantro note, and a medium serrano heat. The flavor is light and forward — more herb and citrus than deep smoky heat.

Bold and layered — the direct, penetrating heat of Nashville hot spice meets the fermented, slightly sweet earthiness of gochujang. Complex, with both immediate and lingering heat.

Savory, garlicky, and moderately spicy with a caramelized onion depth and crispy chili texture. The oil is richly flavored and can be used on its own as a drizzle.

Savory, garlicky, and moderately spicy with a caramelized onion depth and crispy chili texture. Identical in flavor to the standard jar — just a much larger quantity.

Savory, garlicky, and spicy with a crispy, textured quality from the fried shallots and garlic. The olive oil base adds a fruity, slightly grassy note that standard chili oils lack. Heat is present but balanced by the sweetness of the fried alliums.

Primary flavor is tangy yellow mustard with a sharp vinegar note. Secondary hints of paprika and dill seed add mild spice and herbal depth.